Kim Hamill with a lovely and creative way to serve pasta.
By Kim Hamill
I couldn’t find it anywhere and ended up having to order it from South Africa which took many, many weeks and many, many U.S. dollars. But alas, it arrived and it is stunning.
- 8 large ripe red but firm tomatoes
- olive oil
- balsamic vinegar
- For the filling, mix together!
- 2 cups cooked tagliatelle (I used a basil fettuccine instead)
- 2-3 tbs shredded basil
- ½ cup roughly chopped Parmesan
- 4-6 chopped anchovies fillets (very optional – i passed)
- 2-3 tbs olive oil
- 1 clove garlic
- sea salt and milled black pepper to taste
- Preheat the oven to 350F.
- Slice the tops of the tomatoes and set aside. Carefully remove the seeds and flesh, then blend and strain.
- Pack the tomato shells with the pasta mixture, then replace the lids. Arrange in an oiled baking dish and pour the tomato juice over the tomatoes. Season with sea salt and milled black pepper and moisten (rub the tomato) with oil and balsamic vinegar.
- Bake for half an hour or until tender but still holding their shape.
- ** I made the whole bag of pasta and upped the seasonings/cheese and then served some on the side for my hubby who definitely wanted more than his tomato-full.
By day, Kim is the 3rd generation in her family's NYC taxi business. By night, she writes about food, fashion, DIY projects, travel, and beyond on www.loveumadly.com. Her stories, recipes, and photographs have appeared in Marie Claire, NY Press, the Kitchn, HGTV.com, Food Gawker, and Finding Vegan. She doesn't sleep very much.