Recipes
Vermicelli in Tomato Shells
Source: Recipe from The Pasta Salad Book, Nina Graybill and Maxine Rapoport, Farragut Publishing Company, 1984.
Servings: Serves 6
Description:
A perfect first course in the summer when tomatoes and basil are at their peak. When tomatoes are out of season, serve the vermicelli by itself.
- Ingredients:
- 1/2 pound of vermicelli
- 6 ripe tomatoes
- 1/2 cup pesto sauce (see recipe below)
- 4 ounces pine nuts (or chopped walnuts)
- Grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
- Salt and pepper to taste
- Pesto Sauce
- 2 cups fresh basil leaves
- 3 cloves garlic
- About 1 cup grated Parmesan and Romano cheese, mixed
- ¾ cup olive oil
Instructions:
Hollow out tomatoes and drain well upside down. (Reserve tomato pulp for a cooked sauce, if desired)
Cook vermicelli to al dente stage and drain well.
While pasta is cooking, make pesto sauce by whirling sauce ingredients in the blender until smooth.
Toss vermicelli and pine nuts with pesto sauce, season to taste with more grated cheese and salt and pepper. Fill tomatoes with pasta and garnish with optional basil leaves.
Shenandoah Growers suggests:
For extra flavor, try sprinkling chopped basil over tomatoes before filling.
Place sliced or shredded mozzarella or provolone cheese on top of vermicelli. Melt under broiler while watching - one minute or so.