with Caramelised Tomatoes & Anchovies Crumble

This summer my vegetable garden is exploding with yellow cherry tomatoes. They are so beautiful that it's easy to get inspiration for a recipe!

Baked tomatoes are delicious. The oven had to be on for about two hours because it is in cooking them slowly that these tomatoes dry out well and become very tasty. They are even better than the sundried ones because they remain soft.

The type of pasta I've chosen for this recipe is whole wheat spaghetti. They are perfect for the anchovies crumble to stick to and give a crunchy touch that is a distinctive trait of this pasta dish.

INGREDIENTS for this Recipe: • 500g yellow cherry tomatoes • 180g whole wheat spaghetti • 3tbsp bread crumbs • 2 garlic cloves • 5/6 anchovies • 1tbsp pine nuts • 1 little bunch of fresh basil • 1 little bunch of fresh thyme • salt • extra-virgin olive oil

INSTRUCTIONS For the baked tomatoes: • Wash, dry and cut in half the cherry tomatoes. • Line a baking tray with the baking paper, arrange the tomatoes and season with oil, salt and thyme. • Bake in a fan-assisted oven at 150°C / 300°F for about 1 hour and thirty minutes, till they are dried and a bit caramelized.

INSTRUCTIONS For the pasta: • Sautè the sliced garlic with a teaspoon of olive oil. When the oil is hot add the anchovies and mash them into a sauce. • Add and toast the breadcrumbs on a medium heat till golden brown. • Cook the past in plenty of salted boiling water according to the package instructions. • Drain the past and toss it quickly in a saucepan with the breadcrumbs. • Add the pine nuts, the oven baked cherry tomatoes and some fresh basil leaves. You can garnish with some whole oven baked cherry tomatoes.

A recipe by The Freaky Table • For read more visit: Instagram | Facebook @thefreakytable •

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