Penne with Baked Tomato Sauce
Penne with Baked Tomato Sauce
Ingredients
- 4 lbs (2 kg) tomatoes
- 2 onions, chopped
- 5 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/2 teaspoon (2.5 ml) salt
- Cracked pepper
- 3/4 lb (400 g) penne regate, cooked al dente and kept warm
- Parmigiano-Reggiano cheese, grated
- Fresh basil, for garnish
Instructions
- Preheat the oven to 230° C (450 °F).
- Cut the tomatoes in half and gently squeeze them to remove the seeds. Combine with the onions, garlic, oil, salt and pepper. Place on a baking sheet, cut side down.
- Bake for about 30 minutes. Very ripe tomatoes will release more juices during cooking. If this occurs, continue cooking for a few minutes or tilt the sheet over the sink to get rid of excess liquid. Remove the tomato skins with tongs. Mash the vegetables with a fork. Adjust the seasoning. Add to the hot pasta and stir to combine. Garnish with cheese and basil.
Penne with Baked Tomato Sauce