Spaghetti with stuffed tomatoes
4 servings
60 minutes
Spaghetti with stuffed tomatoes is a true embodiment of Mediterranean cuisine, where fresh ingredients and rich aromas create a harmonious flavor. Tender baked tomatoes filled with a fragrant stuffing of breadcrumbs, pine nuts, capers, and olives perfectly complement classic al dente spaghetti. The light spiciness of the garlic sauce with red pepper flakes highlights the depth of the dish's flavor. This is not just pasta — it's a gastronomic journey that evokes memories of warm evenings by the sea and the cozy comfort of Italian meals. The perfect combination of textures — soft tomatoes, firm pasta, crunchy nuts — makes each forkful truly special. Serving it with parmesan and fresh basil adds elegance to the dish, making it worthy of a central place at family dinners or romantic evenings.
1
Preheat the oven to 180 degrees.
2
Preparing the filling. In a deep bowl, mix ground breadcrumbs, chopped pine nuts, capers, finely chopped olives, minced basil, grated cheese, salt, and pepper. Add 2 tablespoons of olive oil and gently mix.
- Fine breadcrumbs: 4 tablespoons
- Pine nuts: 2 tablespoons
- Pickled capers: 2 tablespoons
- Black olives: 4 tablespoons
- Chopped basil leaves: 2 tablespoons
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 5 tablespoon
3
Wash the tomatoes, cut off the tops, and scoop out the flesh. Fill the tomatoes with the filling, place them on a baking sheet, and bake in a preheated oven for 30-40 minutes. The tomatoes should be soft.
- Tomatoes: 4 pieces
4
Prepare the sauce. Heat a pan with olive oil (3 tablespoons). Mince the garlic and sauté for 1-2 minutes. Add red pepper flakes and remove from heat.
- Olive oil: 5 tablespoon
- Garlic: 1 clove
- Red pepper flakes: 1 teaspoon
5
Boil the spaghetti until al dente. Transfer the spaghetti to the sauce and gently mix.
- Spaghetti: 250 g
6
Serve spaghetti with baked tomatoes, topped with cheese and basil leaves.
- Grated Parmesan cheese: 2 tablespoons
- Green basil: 1 bunch
