Spaghetti-Stuffed Tomatoes Recipe

Spaghetti-Stuffed Tomatoes Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can crushed tomatoes
• 2 tablespoons oil-packed sun-dried tomatoes, minced
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces spaghetti
• 4 large ripe tomatoes
• 1/2 cup coarsely ground walnuts

Method

1. In a large skillet, heat 1 tablespoon of the oil over medium heat
2. Add the garlic and cook until fragrant, 1 minute
3. Stir in the crushed tomatoes, sun-dried tomatoes, parsley, basil, oregano, salt and pepper
4. Simmer, stirring occasionally, to blend flavors, 15 to 20 minutes
5. While the sauce is simmering, cook the spaghetti in a pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes
6. Drain well and set aside
7. Preheat the oven to 350°F
8. Lightly oil a 9 x 13-inch baking dish and set aside
9. In a large bowl, combine the cooked pasta with the tomato sauce and mix well
10. Slice the tops off the tomatoes and gently remove the seeds
11. Carefully stuff the tomatoes with the pasta mixture, then sprinkle with the walnuts and drizzle with the remaining 1 tablespoon oil
12. Arrange the stuffed tomatoes in the prepared pan and cover with foil
13. Bake until the filling is hot and the tomatoes are tender, but not collapsing, 15 to 20 minutes
14. Uncover and bake 5 to 10 minutes longer to toast the walnuts
15. Serve immediately

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