Ingredients for 4 people
380g Mafaldine pasta De Cecco
8 Medium sized ripe tomato
2 Cloves of garlic sliced
1 Onion thinly sliced
3 Tablespoons of extra virgin olive oil
Few sprigs of thyme
200g of Fresh crescenza cheese
Salt and pepper to taste
With a sharp knife prickle the tomato and place them whole in a large baking tray. Add the onion, garlic, thyme and oil. Season with salt and pepper and bake in a oven at 180 degrees until you see some of the skin of the tomato darkened.
Take the tray out of the oven and lightly squash the tomato. Cook the Mafaldine in plenty of salted water until al dente. Drain them and toss them into the baking tray with the tomato.
Add the crescenza in teaspoons and mix through. Serve with a drizzle of extra virgin olive oil on top.