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Recipes from the L'Espluga Calba Cooperative: TOMATOES STUFFED WITH PASTA


Ingredients for 4 persons:

4 large tomatoes, 100 g vegetable pasta, 1 egg, 1 tin of tuna, 1 roasted red pepper, ½ bag of baby leaf mix, 1 tablespoon of capers, 1 tablespoon of corn, mayonnaise, Spelunca extra virgin olive oil and salt.

  1. Cook the pasta in plenty of salted water until al dente, cool and drain.
  2. Cook the hard-boiled egg, leave to cool and peel.
  3. Cut the tops off the tomatoes without cutting all the way through. Spoon out the pulp and season the inside.
  4. In a bowl, mix the paste with the drained tuna, add the corn, capers, chopped red pepper and egg and a little mayonnaise. Mix and fill the tomatoes. Serve with a base of tender leaves drizzled with a drizzle of oil.


Tomatoes, as well as being rich in vitamins A and C, have a component, lycopene, which has anti-inflammatory and cardiovascular disease-preventing properties, and helps to maintain the correct level of blood pressure and cholesterol.