Pasta with baked tomatoes


  • 200 g. of tomatoes cherry
  • 200 g of macaroni
  • A handful of fried breadcrumbs or diet beer yeast
  • Salt
  • Olive oil
  • Peppermint


Cut the cherry tomatoes in halves, place them on a baking sheet cut-side up and season with salt, oil and dried mint. Bake over moderate heat for 15-20 minutes until they wrinkle without completely drying out.

Meanwhile, drain the macaroni al dente, reserving half a cup of the cooking water.

Put them back in the saucepan with the reserved cooking water, a good splash of olive oil and a handful of fried breadcrumbs or diet brewer’s yeast.

Stir over high heat until lightly creamy , add the freshly baked cherry tomatoes, toss and serve with fresh basil and pepper if desired.

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