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  Ripe plum tomatoes 2 Pound (Preferably Romas)
  Canned anchovies in olive oil 2 Ounce (1 Can, Flat Fish)
  Salt 1 Teaspoon
  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)
  Spaghetti/Linguine 1 Pound
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3266 Calories from Fat 1350

% Daily Value*

Total Fat 148 g227.1%

Saturated Fat 25 g125.2%

Trans Fat 0 g

Cholesterol 82.3 mg27.4%

Sodium 5261.1 mg219.2%

Total Carbohydrates 379 g126.2%

Dietary Fiber 7.2 g28.9%

Sugars 21.4 g

Protein 122 g243.7%

Vitamin A 112.1% Vitamin C 104.3%

Calcium 176.9% Iron 96.2%

*Based on a 2000 Calorie diet

Easy Baked Tomato Pasta Recipe