Talharim with Mushroom and Cherry Tomato

1

Preheat the oven to 180°C

Place cherry tomato in a baking dish, drizzle with olive oil and sprinkle with salt

Bake for 30 minutes, stirring occasionally, until the tomato is tender

2

Boil 5 liters of water with 1 spoon of salt

Add talharim and cook until al dente

While that's cooking, melt butter in medium heat

Add mushrooms and sauté, stirring occasionally, until they're tender

Season with salt

3

Remove the tomato from the oven and reserve

Drain the talharim and combine it with mushroom sauce

Mix well

Portion the mixture onto plates, surrounding it with baked cherry tomato

Garnish with chopped basil.