Penne pasta baked with tomatoes

Penne pasta baked with tomatoes

By
From
Modern Italian Food
Serves
4-5
Photographer
Earl Carter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. An ideal dish to make at the height of summer when tomatoes are abundant, ripe and juicy. Peel a couple of kilograms of tomatoes (plunge them in boiling water first, to make this easier), then slice. Meanwhile, toss 400 g of raw penne in 100 ml olive oil and leave them for 2 hours to absorb as much oil as possible.
  2. Layer the bottom of a baking dish with slices of tomato followed by a layer of pasta. Repeat until all the pasta and tomatoes have been used. Season with salt and pepper as you go. Cover with aluminium foil and bake in a preheated 180°C oven for 25 minutes.
  3. The result should be a lovely, soft and juicy dish. If too wet, return to the oven for a little longer. As you serve, scatter on a generous handful of torn basil leaves and plenty of freshly grated parmesan (or bocconcini or buffalo mozzarella). A slug of your best olive oil would also be good. As you can tell, there are many variables to this dish. And it is well worth making over and over again until you perfect it.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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