Pomodori ripieni di pasta

Name: Pomodori ripieni di pasta (Tomatoes stuffed with pasta)
Yield: Serves 4 as an Antipasto
Cuisine: Italy
Ingredients: ½ tsp crushed dried chillies; 2 garlic cloves, thinly sliced; 2 salted anchovies, cleaned and rinsed, or 4 anchovy fillets, drained; 2 salted anchovies, cleaned and rinsed, or 4 anchovy fillets, drained; 50 g/1¾ oz rocket (arugula), preferably wild, torn into small pieces; 125 g/4½ oz ditalini or maccheroncini; 1 tbsp lemon juice; 5 tbsp extra virgin olive oil; 2 large ripe tomatoes; salt; 125 g/4½ oz ditalini or maccheroncini

Tomatoes stuffed with pasta

Preparation info

Serves
4
as an Antipasto

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a cheerful summer antipasto or an excellent lunch dish, in which case you must double the quantities. It needs small pasta shapes and good tomatoes.

Ingredients

2 large ripe tomatoes
salt
125 g/4½ oz ditalini or

Europe
Italy
Lunch
Fish course
Pescatarian
Pasta
Summer
Mediterranean

Method

Slice off the top of each tomato and discard. Scoop out and discard the seeds and pulp, sprinkle with salt and leave to drain, cut side down on kitchen paper, for about 1 hour.

While the tomatoes are draining, cook the pasta in boiling salted water. Drain when just al dente (pasta served cold must be slightly undercooked) and turn it into a bowl. Add the rocket, 2 tablespoons of the oil