Pasta with Baked Tomato Sauce

Pasta with Baked Tomato Sauce
Pasta with Baked Tomato Sauce
Cook: Nancy Harmon Jenkins Source: Cucinaamore.com It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce — and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Italian Pasta Tomato Bake Parmesan Basil Fall
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup plain dry bread crumbs
  • salt and freshly ground pepper to taste
  • 2 garlic cloves, finely chopped
  • Carbohydrate 97 g(32%)
  • Cholesterol 11 mg(4%)
  • Fat 24 g(37%)
  • Fiber 6 g(23%)
  • Protein 20 g(40%)
  • Saturated Fat 5 g(25%)
  • Sodium 625 mg(26%)
  • Calories 685

Preparation Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil. Place the tomatoes cut side up in the dish. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

Preparation Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil. Place the tomatoes cut side up in the dish. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

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