Rainy Day Baked Tomato Pasta
The last few days had been rainy and cool. The kind of weather that makes me crave something warm and hearty and something that fills the house with aromas that you just know will warm you from the inside out!
As many of you know, I never follow a recipe. It’s actually an inability for me. This recipe is originally one from Giada De Laurentis that was revised by a fellow blogger. Now, revised once again, here is my interpretation of Giada’s “Pasta Alla Formiana”. I have no idea what that means – looked it up, but still no answer ;o)
Baked Tomato Pasta
- 1 58 oz can plum tomatoes (use the best quality you can find)
- 1 jar roasted red peppers, drained
- 1/4 fresh oregano, finely chopped
- 1/4 extra virgin olive oil, plus extra 2 tbsp
- 5 very large or 8 medium sized tomatoes, sliced into 1/4 inch slices
- 2 cloves garlic
- sea salt and fresh cracked black pepper
- 1 500g package whole wheat pasta
In blender or food processor, blend garlic, canned tomatoes and red peppers. In a large bowl, combine RAW pasta, oregano, tomato pepper mixture and salt and pepper. Set aside.
Grease a 9×12 casserole pan with 1 tbsp olive oil. Line tomatoes around sides and bottom. Pour in pasta mixture. Cover with remaining tomatoes, sprinkle with more oregano and drizzle with remaining olive oil.
Bake in center of a preheated 400 degree oven for 45-55 minutes (check pasta for doneness as all ovens vary). Let sit for 5 minutes before serving.