Pasta alla Formiana

By melodyclark

Ingredients

• Butter, for greasing dish
• 1 (28-ounce) can crushed tomatoes
• 1 clove garlic, grated
• 1/2 pound (8 ounces) mezze penne or other small pasta
• 1/3 cup olive oil, plus extra for drizzling
• 1/4 cup dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Details

Servings 4

Preparation

Step 1

Put an oven rack in the center of the oven and preheat the oven to 450°

Butter an 8 by 8-inch glass baking dish. Set aside.

Blend together the crushed tomatoes and grated garlic in a medium bowl.

Add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices.

Pour the pasta mixture into the pan and spread evenly.

Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.

Drizzle with olive oil.

Bake on top of a rimmed baking sheet until the tomatoes are slightly crispy and the pasta is cooked, about 45 minutes - 1 hour.

Remove from the oven and cool for 5 minutes before serving.