Pasta al pomodoro is probably the first national dish par excellence. In the long run it can however be boring. What do you say to liven up it with a little trick? Simply bake the tomatoes in the oven with a few simple flavors and use them as a condiment for pasta : guaranteed success.
The tomatoes so prepared become crunchy and tasty and give the pasta a whole new flavor. Combine them with penne, spaghetti, gnocchi and freshly drained and mix everything with a little cooking water mixed with a little olive oil. Here's how they are made.
Ingredients
250 gr of cherry tomatoes
50 gr of grated Parmesan cheese
1 clove of garlic
parsley and minced marjoram
1 tablespoon breadcrumbs
oregano
salt and pepper to taste
extra virgin olive oil
Preparation
Cut the tomatoes into quarters, transfer them to an oiled pan and sprinkle them with a mixture obtained by mixing the Parmesan, the parsley, the marjoram, the oregano and the minced garlic. Complete with the breadcrumbs and a generous amount of oil and salt and pepper. Bake in hot oven at 180 ° C for about 25 minutes until a crispy crust has formed on the surface.