Wholemeal orecchiette with baked tomato and salted almonds
Preparation: 40 min
350 g wholemeal orecchiette
400 g cherry tomatoes
100 g sliced peeled almonds
100 g smoked stracciatella cheese
1 white onion
Cut the tomatoes into 4 pieces, roll them out on a baking sheet and season with plenty of basil, extra virgin olive oil, finely sliced onion and a sprinkling of oregano.
Bake in the oven at 250° for 40 minutes, making sure they are lightly charred.
Season the almonds with olive oil and salt, then put them in the oven at 160° for 10 minutes.
Cook the orecchiette in slightly salted water.
Stir in the pan the orecchiette with the baked tomato, serve and finish with the stracciatella and salted almonds.