Pasta alla Formiana

(from jessy_k1065’s recipe box)

http://littlehouseofveggies.blogspot.com/2010/03/pasta-alla-formiana_22.html

Categories: Pasta

Ingredients

  • 1 28-ounce can crushed tomatoes
  • 1 clove garlic, coarsley chopped
  • 1/2 pound whole wheat penne pasta (8 ounces)
  • 1/4 cup olive oil, plus extra for drizzling
  • 1/4 cup dried oregano (no that is not a typo, it is 1/4 cup. You have gotta love oregano to love this dish!)
  • 2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

Directions

  1. Put oven rack in center of oven. Preheat oven to 450 degrees. Grease an 8×8 inch glass baking dish and set aside.

  2. In a food processor, blend together crushed tomatoes and garlic. Pour into a medium bowl and add uncooked pasta, 1/4 cup olive oil, oregano, salt and pepper. Toss until all ingredients are coated.

  3. Line the bottom and sides of baking dish with tomatoe slices.

  4. Then pour the pasta/tomatoe sauce mixture in the dish on top of the tomatoes.

  5. Layer tomatoes on the top, to completely cover the pasta mixture.

  6. Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy, and the pasta is cooked, about 1 hour. let cool 5 minutes before serving.

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