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