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Mafalde with roasted tomato and crescenza cheese


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


  1. 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. 

  2. 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. 

  3. Add the crescenza in teaspoons and mix through. Serve with a drizzle of extra virgin olive oil on top.

Buon Appetito!  

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