New York City Chefs Daily Recipe for 08/28/02 : Tomatoes Stuffed with Pasta
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Tomatoes Stuffed with Pasta recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 08/28/02 : Tomatoes Stuffed with Pasta
"Tomatoes Stuffed with Pasta"
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  Arqua Restaurant
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"As we graze it grows"

8 large tomatoes, firm and ripe
1 1/4 cups small soup pasta
8 black olives, pitted and finely chopped
3 tablespoons finely chopped mixed fresh herbs such as parsley, basil, chives and thyme
4 tablespoons grated Parmesan cheese
4 tablespoons olive oil
Salt and freshly ground black pepper

Wash the tomatoes. Slice off the tops, and scoop out the pulp with a small spoon. Chop the pulp and turn the tomatoes upside down on a rack to drain.  Place the pulp in a strainer, and allow the juices to drain off.  Meanwhile, boil the pasta in a pan of boiling salted water.  Drain it 2 minutes before the recommended cooking time elapses.  Preheat the oven to 375 degrees. Combine the pasta with the remaining ingredients in a bowl. Stir in the drained tomato pulp. Season with salt and pepper.  Stuff the tomatoes and replace the tops.  Arrange them in one layer in an oiled baking dish.  Bake for 15 to 20 minutes.  Peel off the skins if you wish.  Serve hot or at room temperature.  Serves 4.
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