Spaghetti with Baked Tomatoes
Pauline Woodhouse
Make in the fall when the tomatoes are really good.
ingredients
- 2 1/2 lbs ripe tomatoes, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1/4 c fresh parsley, chopped
- 2 tsp salt
- 1/2 tsp pepper
- pinch hot red chili flakes
- 1/3 c olive oil
- 1 lb spaghetti
directions
- 1
Place one layer of tomatoes in bottom of heavy med sized casserole dish. Sprinkle with garlic, parsley, salt, pepper and chili flakes. Continue to layer until all tomatoes are used. Drizzle with olive oil.
- 2
Bake, covered in preheated 400° oven 30 minutes until tender and bubbling.
- 3
About 10 minutes before tomatoes are ready, cook spaghetti in large pot of boiling, salted water. Drain well and combine with tomatoes in large pasta dish. Toss until all the tomato liquid has been absorbed by the pasta and tomatoes are all broken up. Taste and adjust seasoning if necessary.
Source: Pauline Woodhouse
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