Wholemeal orecchiette with baked tomato and salted almonds

For: 4 people
Execution: EASY
Preparing: 40 min
Ingredients
  • 350 g wholemeal orecchiette
  • 400 g cherry tomatoes
  • 100 g sliced peeled almonds
  • 100 g smoked stracciatella cheese
  • 1 white onion
as garnishment
  • oregano
  • basil
Preparing

Cut the tomatoes into 4 pieces, roll them out on a baking sheet and season with plenty of basil, extra virgin olive oil, finely sliced onion and a sprinkling of oregano.

Bake in the oven at 250° for 40 minutes, making sure they are lightly charred.

 Season the almonds with olive oil and salt, then put them in the oven at 160° for 10 minutes.

Cook the orecchiette in slightly salted water.

Stir in the pan the orecchiette with the baked tomato, serve and finish with the stracciatella and salted almonds.

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