Baked Tomato Spaghetti

Baked Tomato Spaghetti
Baked Tomato Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small jar capers

  • 15-18

    roma tomatoes – cut in half lengthwise

  • 8-10

    cloves fresh garlic – minced

  • 1 1/2

    cups chopped parsley (or 2 cups)

  • 1

    package fresh basil leaves – chopped (about 1 cup)

  • 2/3

    cup extra virgin olive oil (or 3/4 cup)

  • 1/3

    cup butter

  • salt & pepper

  • fresh grated parmesan cheese

  • 1

    pound capellini pasta

Directions

Set tomatoes on large baking dish, cut side up. Preheat oven to 425˚. Sprinkle tomatoes generously with salt and pepper. In small mixing bowl, place chopped parsley, garlic, and olive oil, mix. Spread mixture over each of the cut tomato halves. Drizzle additional olive oil over tomatoes before placing in oven. Bake until browned on top, approximately one hour. (Flavors are better if tomatoes are very brown and caramelized). Remove pan from oven. Add butter, basil, capers and salt and pepper directly into pan. Mash mixture with fork. Toss tomato mixture with pasta. (Start with ¾ lb. of pasta, add as needed). Top with parmesan cheese.

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