Acini di pepe pasta, seasoned with cheese and herbs, is just the right size pasta to stuff small tomatoes.

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Recipe Summary

additional:
8 hrs 30 mins
total:
8 hrs 42 mins
prep:
12 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain well.

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  • Combine parsley, Parmesan cheese, feta cheese, oil, water, basil, and garlic powder in a mixing bowl. Stir in cooked pasta.

  • Remove stems from tomatoes. Cut plum tomatoes in half lengthwise. Spoon out seeds and center membrane. If using cherry tomatoes, slice a thin layer off the round end of each one to make them stand upright. Using a small spoon, scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Invert tomatoes and drain on paper towels. Place tomatoes, right side up, on serving plate. Spoon or pipe pasta mixture into tomatoes. Cover; refrigerate 8 to 24 hours.

  • To serve, let tomatoes stand at room temperature 30 minutes.

Tips

Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Nutrition Facts

23 calories; protein 1g; carbohydrates 2.6g; fat 1.1g; cholesterol 1.4mg; sodium 23.6mg. Full Nutrition
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