Ingredients for 4 persons:
- 300 g of Boccolotti Filotea
- 10 San Marzano Tomatoes
- 1 clove of garlic
- grated Pecorino Romano cheese
- breadcrumbs
- salt
- oregano
- extra virgin olive oil
Directions:
Wash and cut the tomatoes into thick round slices a little more than 1 cm. Place them on a baking sheet lined with parchment paper. Then season them with salt, minced garlic, grated cheese, oregano and breadcrumbs, in that order. Sprinkle each slice of tomato with a little extra virgin olive oil and bake in the oven for about 20 minutes, the last 5 minutes even turn on the grill.
Meanwhile, cook the Boccolotti Filotea in plenty of boiled water for 12 minutes . Drain the pasta and pour into a bowl . Add the tomatoes on the pasta, stir gently with two spoons and enjoy!
This pasta is also good cold.
Buon appetito!
Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta di semola.
