Gratinated tomato pasta: the recipe for a tasty and fragrant starter

ingredients
  • calamarata pasta
    400 grams

  • Cherry tomatoes
    16

  • Breadcrumbs


    50 grams
    • 0 kcal
  • Grated parmesan
    30 grams
    • 21 kcal

  • Parsley
    25 grams
    • 79 kcal

  • Basil


    10 sheets
    • 15 kcal
  • Extra virgin olive oil
    70 grams
    • 0 kcal

  • Garlic
    2 cloves
    • 0 kcal

  • Salted capers


    1 tbsp
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

The Pcherry tomato stalk au gratin it’s a first course simple and tasty, perfect to taste even at room temperature for a light and nutritious meal on the beach, in the park or in the office. The Calamarata, which you can replace with the dough shape you prefer, is flavored with a scent parsley sauce and with the gods Cherry tomatoes, stuffed with a mixture of breadcrumbs and cheese, then baked for a few minutes. The end result is a tasty and dal dish. Mediterranean taste, which will appeal to young and old. Find out how to do it by following our recipe step by step.

How to prepare pasta with cherry tomatoes au gratin

pasta gratin with tomatoes

Wash the cherry tomatoes, cut the top cap and empty the seeds with a teaspoon (1).

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Arrange the tomatoes in an ovenproof dish, greased with a drizzle of oil, which contains them so that they remain firm (2).

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Mix the breadcrumbs with the cheese and capers, desalted and finely chopped. Distribute over the tomatoes, filling the cavities well (3).

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Drizzle with a drizzle of oil (4) and bake at 180 ° C for 8-10 minutes, or as soon as the surface is golden brown.

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Prepare the parsley sauce: transfer the parsley, garlic, basil, 75 grams of oil and a pinch of salt in a kitchen blender; mix until obtaining a smooth and homogeneous sauce (5).

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Boil the pasta in salted boiling water, drain it al dente and transfer it to a bowl; add the parsley sauce and mix well (6).

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Divide the pasta into individual plates (7), or if you prefer in an individual dish.

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Complete with the cherry tomatoes au gratin and serve (8).

Advice

For an even more delicious version, you can sprinkle the pasta with plenty of grated Parmesan and then put it back in the oven, until it is completely golden.

You can complete the pasta with thin slices pepper and a pinch of grated cheese. As an alternative to proposed mix, you can stuff cherry tomatoes with ricotta and parsley, with breadcrumbs and anchovies, with diced mozzarella and olives and so on.

Instead of cherries, you can also use gods Cherry tomatoes Datterino or bunches of cherries. Don’t throw away the vegetable water and tomato seeds: use them to soften stale bread and make a tasty panzanella.

If you liked this recipe, also try the pasta with feta and cherry tomatoes.

storage

The pasta with cherry tomatoes au gratin can be stored in fridge, in a suitable airtight container, for 1-2 days.

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