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Kosher recipe: Baked Tomatoes Pasta with Parmesan
Published: 03/30/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes INGREDIENTS 3/4 cup olive oil 1 pound rigatoni, or penne pasta 2 (28-ounce) cans, whole tomatoes, crushed Coarse salt and freshly ground black pepper 1/2 cup grated Parmesan cheese DIRECTIONS 1) Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes. 2) Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. 3) Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately. Total time: 1 hour 20 minutes Live Eat Be Happy MB
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