Easy Baked Tomato Pasta
|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)|
Preheat the oven to 400°F.
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.