Recipe - Rigatoncelli Con Pomodori

4 lg Ripe yet firm tomatoes
1 pound Ditalini Rigati pasta
4 tablespoon Mint leaves, freshly chopped
1 bn Italian parsley, finely
chopped
2 Cloves garlic, finely minced
2 tablespoon Freshly ground pepper
4 tablespoon Extra virgin olive oil

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Preheat oven to 450 degrees.

Slice off tops of tomatoes, but keep the tops to use as a lid later in the
recipe. Using a melon baller, scape out seeds and flesh. Chop the flesh and
set aside for later use. Cook Ditalini in boiling water according to
package instructions until "al dente". Drain, refresh with cold water, and
drain again. Place in a large mixing bowl and add mint, parsley, garlic,
pepper, oil and chopped tomato flesh. Stuff pasta mixture back into
tomatoes until brimming. Place tomato lids on top and bake 15 to 20 minutes
until quite soft, yet still holding shape and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #586 by Sue
suechef@sover.net on Apr 24, 1997