4 Japanese plums
100 g of angel hair macaroni
2 tablespoons of butter
2 cloves of garlic
3 tablespoons of chopped fresh parsley
3 tablespoons of grated Parmesan cheese
3 tablespoons of olive oil
Salt to taste
4 Japanese plums
100 g of angel hair macaroni
2 tablespoons of butter
2 cloves of garlic
3 tablespoons of chopped fresh parsley
3 tablespoons of grated Parmesan cheese
3 tablespoons of olive oil
Salt to taste
Wash the tomatoes well, remove the tops, take out the seeds and let them sit for a few minutes with their insides facing down on paper towels to drain excess water
Cook the macaroni al dente
In a frying pan, melt the butter, sauté the garlic, and wrap the cooked macaroni delicately
Season with salt and parsley
Stuff the tomatoes with the mixture, sprinkle with grated Parmesan cheese, drizzle with olive oil, and bake in a preheated oven at 220o for 10 minutes or until golden brown
Serve warm.
