Baked Tomato Spaghetti
|Firm ripe roma tomatoes||1 3⁄4 Pound (12 medium size)|
|Garlic||6 Clove (30 gm), minced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry spaghetti||1 Pound|
|Butter/Margarine||2 Tablespoon (at room temperature)|
|Fresh basil leaves/2 tablespoons crumbled dry basil leaves||1⁄2 Cup (8 tbs) (whole)|
Cut tomatoes in half lengthwise and set, cut sides up, in a 9 by 13-inch baking pan or dish.
Sprinkle lightly with salt and pepper.
Mix garlic, 1/3 cup parsley, and 2 tablespoons olive oil; pat mixture over cut sides of tomatoes.
Drizzle 2 tablespoons oil over tomatoes.
Bake in a 425° oven until browned on top (55 to 70 minutes; pan juices may become dark).
In a 5 to 6-quart pan, bring about 3 quarts water to a boil on high heat.
Add spaghetti and cook, uncovered, until barely tender to bite, 8 to 9 minutes.
In a warm large serving bowl, combine butter, remaining parsley and oil, basil, and 4 tomato halves.
Remove and discard most of the skin from the 4 halves; coarsely mash.
Add pasta and mix.
Add remaining baked tomatoes and pan juices.
Gently mix, adding salt, pepper, and cheese to taste.