Wholemeal orecchiette with baked tomato and salted almonds

Serves: 4

Level: easy

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.

See the other recipes