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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From the local paper. Very good for a quick summertime lunch. Ingredients:
1/3 cup small shell pasta (acini pepe, alphabets, orzo) |
2 medium tomatoes |
2 tablespoons chopped red onions |
1 tablespoon lemon juice |
1 tablespoon olive oil |
salt & freshly ground black pepper |
1/2 cup chopped fresh mint |
3 tablespoons grated parmesan cheese |
Directions:
1. Place a pot filled with 3 to 4 quarts water on to boil.
2. When water is boiling, add pasta and cook 10 minutes.
3. Meanwhile, wash and stem tomatoes.
4. Cut in half lengthwise.
5. Take a small slice off the bottom of each tomato half so that it will sit up straight.
6. With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
7. Chop pulp in food processor or by hand.
8. Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
9. Add onion, lemon juice and olive oil.
10. Mix well.
11. Add salt and pepper to taste.
12. Drain pasta and mix with sauce.
13. Add mint and parmesan.
14. Taste and adjust seasonings if necessary.
15. Spoon stuffing into 4 tomato halves and place on serving platter.
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