Tomatoes with Pasta (Tortiglioni in Fleischtomate)

Name: Tomatoes with Pasta (Tortiglioni in Fleischtomate)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g "Tortiglioni 128" pasta (Buitoni); 7-10 Tbsp Salt; 8 firm beef tomatoes (approx. 120 g each); 200 ml Vegetable broth; 2 Garlic cloves; 2 (220 g each; weight reduction 125 g) balls of mozzarella cheese; 1 collar Basil; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g "Tortiglioni 128" pasta (Buitoni)
7-10 Tbsp Salt
8 firm beef tomatoes (approx. 120 g each)
200 ml Vegetable broth
2 Garlic cloves
2 (220 g each; weight reduction 125 g) balls of mozzarella cheese
1 collar Basil
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Basil

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime, clean and wash the tomatoes. Cut off one lid each. Hollow out the tomatoes. Puree the inside of the tomatoes with the cutting stick and fill up with stock.
2
Peel garlic and press it through the garlic press. Dice mozzarella finely. Wash basil, cut leaves finely. Drain the pasta and let it drain. Mix pasta, garlic, basil, cheese and olive oil. Season with salt, pepper and lemon juice. Pour into the hollowed out tomatoes. Place 2 tomatoes in an ovenproof dish. Add vegetable stock.
3
Season with salt, pepper and lemon juice. Pour into the hollowed out tomatoes. Place 2 tomatoes in an ovenproof dish. Add vegetable stock. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh basil