Oven Tomatoes Au Gratin with Pasta Filling
Servings: 2 people
- 2 Ox heart tomatoes a 400 gr.
- 50 g Kritharaki large noodles in rice form or risoni
- 1 tbsp Finely diced onion
- 1 Garlic cloves chopped
- 50 g Ricotta salata, finely diced, otherwise use feta
- 1 tbsp Capers
- 1 tbsp Black pitted olives, sliced
- 2 tbsp Leaf parsley, finely chopped
- 30 g Freshly grated Parmesan
- 1 tbsp Panko flour
- 1 tsp Freshly chopped thyme
- Salt
- Black pepper from the mill
- Extra virgin olive oil
Sauté the onion, garlic, cheese and tomato cubes in two tablespoons of olive oil. Add the capers and olives. Season with salt, pepper and thyme. Simmer for two minutes. Remove from the stove. Fold in the drained pasta, leaf parsley and half of the Parmesan cheese.
Serving: 100g | Calories: 237kcal | Carbohydrates: 19.2g | Protein: 11.7g | Fat: 12.6g