I’m always impressed by looking at the amount of fruit and vegetables we consume every week. One of the most used ingredient is for sure the small sized tomato. They have this amazing gift to cheer up every meal. It’s Wednesday and thus the fridge is almost empty. A portion ( almost 700 grams) of different shaped little tomatoes is left to fix our dinner. PS keep your tomatoes out of the fridge, even in summer to get the maximum flavor.
Wash the tomatoes and cut in halves. Slice 4 garlic cloves and put them in a low round oven dish. Add 1 little can of anchovies with the oil. Stir.Put the pan in the oven at 180°. Once sizzling, add 1 table spoon of dried oregano, the tomatoes and 100 ml of white wine. Put back in the oven. Continue the baking for 30 minutes. Stir now and again.
Heat a pan with water to cook some pasta. Our pasta today is the tuscan pici, a thick pasta which is often combined with the traditional ragù or in the fabulous ‘pici caccio e pepe’. The cooking time depends but for the dried pici 20 minutes is not unusual.
Mix 1 pressed garlic clove with 30 grams of panko ( or bread crumb) and 2 table spoons of olive oil. Bake until crunchy.
Mix the pasta and some liquid with the tomatoes and a handful of chopped fresh basil. Finish with the crispy bread crumb. Add some grated parmesan if you need extra protein. Buon appetito.
Thanks to delicious.nl for the inspiration.