Quick tomato macaroni cheese


340 g macaroni
200 g bread, preferably stale, for making breadcrumbs
800 g super-ripe tomatoes
1 clove garlic, peeled
2 large handfuls fresh basil
55 g sun-dried tomatoes, chopped
2 anchovies
sea salt
freshly ground black pepper
3 handfuls Parmesan cheese, freshly grated
565 ml single cream
1 tablespoon red wine vinegar
nutmeg, grated
400 g cow’s milk mozzarella, broken up
1 handful fresh thyme, leaves picked
extra virgin olive oil

View the full recipe: Jamie Oliver

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