[Quarantine] 500g of conchiglioni pasta or your preferred type.
20 small tomatoes (4cm in diameter) or cherry tomatoes
150g of homemade breadcrumbs, if possible
5 fillets of anchovy, rinsed to remove excess salt
1 tablespoon of fresh or dried oregano
1 tablespoon of minced parsley
1/2 tablespoon of chopped thyme
1/2 tablespoon of ground cumin
3 tablespoons of grated Parmesan cheese
Extra virgin olive oil
[Quarantine] 500g of conchiglioni pasta or your preferred type.
20 small tomatoes (4cm in diameter) or cherry tomatoes
150g of homemade breadcrumbs, if possible
5 fillets of anchovy, rinsed to remove excess salt
1 tablespoon of fresh or dried oregano
1 tablespoon of minced parsley
1/2 tablespoon of chopped thyme
1/2 tablespoon of ground cumin
3 tablespoons of grated Parmesan cheese
Extra virgin olive oil
Cut the tomatoes in half and remove the seeds with a spoon
In a skillet, sauté the anchovy fillets and garlic in 2 tablespoons of olive oil over low heat
When the garlic is golden brown, remove it, add the breadcrumbs gradually, and let them toast
Next, add the herbs and Parmesan cheese
Mix well
Fill the tomato halves with this mixture, place them in two baking dishes lined with parchment paper, and drizzle with a little olive oil
Bake in a preheated oven at 180°C for 20-25 minutes
Cook the conchiglioni pasta al dente in plenty of boiling salted water, drain it, and spread it out in a large tray without overlapping the units so they don't stick together
When the pasta is cool, season it with olive oil to taste and serve with the tomato-filled conchiglioni.
