RECIPE: FUSILLI WITH ROASTED TOMATOES AND MINT
Fusilli with roasted tomatoes and mint
- 6 tomatoes San Marzano
- 200 gr pasta fusilli
- to taste mint
- extra vergin olive oil
- Cut horizontally the tomatoes in half and in each half put at least a leave of mint, salt and extra vergin olive oil.
- Cook in the oven until you will be able to remove the pulp from the skin with a spoon.
- Cook pasta as usual and dress with the tomatoe pulp.
- Add some more extra vergin olive oil and mint.
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