TOMATES FARCIES AUX PATES



160 g (0,34 lbs) of spaghetti, 1 pepper, 8 tomatoes, 200 g (0,44 lbs) of 0% cottage cheese, 1 clove of garlic, 1 bunch of basil, 20 g (0,044 lbs) of anchovy fillet oil, 8 pitted black olives, salt and pepper


Cook the spaghetti al dente. Rinse them with cold water so they don't stick. Grill the bell pepper, peel, seed and cut into strips.

Cut the tomatoes in two-thirds, hollow them out, salt the insides, turn them over and let them drain. Mix the cottage cheese, garlic, basil, anchovies, and pepper. Add pasta, bell pepper and crushed olives. Stuff the tomatoes. Serve well  chilled.


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