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Easy Baked Tomato Pasta Recipe
|Ripe plum tomatoes||2 Pound (Preferably Romas)|
|Canned anchovies in olive oil||2 Ounce (1 Can, Flat Fish)|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Crushed red pepper flakes||1⁄4 Teaspoon (Or To Taste)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3287 Calories from Fat 1353
% Daily Value*
Total Fat 148 g227.7%
Saturated Fat 25.1 g125.6%
Trans Fat 0 g
Cholesterol 82.3 mg
Sodium 5279.5 mg220%
Total Carbohydrates 383 g127.7%
Dietary Fiber 9.2 g36.9%
Sugars 21.7 g
Protein 123 g246.3%
Vitamin A 162.9% Vitamin C 172.1%
Calcium 182.7% Iron 112.6%
*Based on a 2000 Calorie diet
Line the bottom of an oven-safe 10-inch covered sauteuse or baking dish with half the sliced tomatoes.
Spoon the anchovies, their oil, and 1/2 teaspoon of the salt over the tomatoes.
Top with the remaining tomatoes, remaining 1/2 teaspoon salt, black pepper, and crushed red pepper flakes.
Pour the olive oil over the top, cover, and bake until the tomatoes are soft and saucy, about 20 minutes.
Meanwhile, in an 8-quart stockpot of boiling salted water with the pasta insert in place, cook the pasta until "al dente"; drain.
Transfer the pasta to a large bowl.
Pour the tomatoes and their liquid over the pasta, add the Parmesan and parsley, and toss to combine.
Pass additional Parmesan and black pepper, if you like.