Here is one of the dishes I am most fond of. I tried to perfect the recipe of pasta with gratin tomatoes by adding various ingredients such as prawns, but it was so perfect that it couldn’t be improved (or at least I couldn’t!). Every time I eat it at my parents’ house I am very happy and I couldn’t help but feature it on our site.
Furthermore, this pasta has the advantage of being rather simple to cook (with little margin for error) and does not require pan-frying. The flaw, however, is the (long) time it takes to cook the tomatoes

Ingredients (2 people):

  • 200 grams of pasta (preferably short);
  • 500 grams of pachino or cherry tomatoes;
  • a few basil leaves;
  • oregano (recommend good quality!);
  • a spoonful of brown sugar;
  • breadcrumbs (6 tablespoons);
  • 30 g butter;
  • parmesan;
  • salt, pepper and chili pepper;

Cut the tomatoes in half and place them in a pan with the heart facing upwards. Sprinkle them with brown sugar, then with oregano, breadcrumbs and salt them.

Moisten them with a little oil. Bake them at around 120 degrees for 90 minutes.
The oven must be ventilated for the first hour and then switch to grill mode. If you don’t have the grill mode, don’t be discouraged, the recipe will come anyway.

Take the tomatoes out of the oven, pepper them and add chilli to taste.

Drain the pasta al dente, keeping some cooking water and place it in the pan where you cooked the tomatoes which should fall apart (if cooked sufficiently). Add a little of the cooking water, a good knob of butter, plenty of parmesan and the chopped basil leaves. Mix carefully. Success guaranteed!

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