ROTI DE DINDE ACCOMPAGNE DE PATES ET TOMATES



A roast turkey A large tin of whole tomatoes Coquillettes Salt, pepper, Provence herbs, ground garlic.

Put the roast in an ovenproof dish Put the tomatoes around (keep the juices in the box for cooking the shells)

Season with salt, pepper, garlic and Provencal herbs Put in the oven Cook the pasta shells in salted water drain. 

Season the tomato juice with salt, pepper and Provence herbs Brown the pasta shells in it Serve in a plate 100 g (0,22 lbs) of turkey, 150 g ( 0,33 lbs) of pasta and tomatoes


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