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Tubetti au gratin in tomato cups


It seems that the common name for basil originates from Basilicus, king of snakes, born from the blood of Medusa, the only mortal of the three Gorgons, whose look turned anyone to stone. Perseus who was entrusted to kill her, used a metal mirror to avoid her stare… Nowadays it is said that, not finding any reflective surfaces and not having any better alternatives, Perseus used basil leaves.


Cut the top of the tomatoes and remove the seeds, turn upside down and leave to dry for the time required to prepare the stuffing. In a pan, brown the chopped onion and garlic in oil and add the anchovies. Remove from the heat and cream the cheeses in the pan having diced them finely to obtain a thin sauce. To make this step easier place the pan on the heat and use the amount of milk required. Cook the pasta, reading the instructions given on the label with care. Sauté the pasta in the pan with the sauce and season with salt, pepper and aromatic herbs. Fill the tomatoes with equal amounts of stuffing and cook in the oven on 200° for 10 minutes. Serve very hot, adding some fried basil leaves as a garnish.

Ingredients for 4 people
240 gr Tubetti rigati
4 vine tomatoes
1 dl milk
60 gr Asiago cheese
60 gr Emmental cheese
60 gr Fontina cheese
60 gr onion
2 anchovies
1 clove garlic
chopped aromatic herbs
30 gr Parmesan cheese
4 basil leaves

Durum wheat semolina pasta

037 Tubetti rigati

037 Tubetti rigati037 Tubetti rigati confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g