Ditalini & Olive Stuffed Tomatoes
Ditalini & Olive Stuffed Tomatoes
35 minutes total
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Mini and Soup
- Seafood
- Summer Recipes
- Tomato
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Ditalini pasta.
Ingredients
Serves 8
1/3 | Box Barilla® Ditalini Pasta |
½ | Jar Barilla® Marinara Sauce |
16 | Round Tomatoes on the Vine |
4 | Tablespoons Extra Virgin Olive Oil, Divided |
¼ | Cup Kalamata Olives, Pitted, Sliced |
1 | Tablespoon Capers |
1 | Anchovy (optional) |
4 | Basil leaves, Cut Julienne |
1 | Cup Mozzarella Cheese, Shredded |
3 | Tablespoons Panko Breadcrumbs |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 375° F. Bring a large pot of water to a boil.
Step 2
Cut the top off each tomato, carve out the inside leaving only the outer part, creating a vessel for pasta, set aside.
Step 3
In a skillet, sauté anchovy (optional), capers and olives with half the olive oil for about one minute, add sauce and bring to a boil.
Step 4
Cook pasta 1 minute less than package directions and drain. Toss with marinara sauce mixture and basil, let cool down.
Step 5
Stir in mozzarella and fill tomatoes with pasta mixture. Mix Panko with remaining olive oil then top each tomato.
Step 6
Bake stuffed tomatoes until Panko is golden crispy and mozzarella is melted, about 10 minutes.
Ditalini Pasta
The name Ditalini means "little thimbles" for its resemblance to the small sewing object. Ditalini's tiny, tubular pasta shape is a perfect complement to any pasta soup recipe.
Barilla® Ditalini is made with non-GMO ingredients. For more information, please read our position.
- Shape Mini and Soup
- Cook time 10–11 mins
- Pack size 16 oz.
- Range Classic Blue Box