Baked Tomato Spaghetti
Ingredients
- 12 medium Roma tomatoes, cut into halves lengthwise
- Salt and pepper
- 4 cloves garlic, minced
- 1/2 cup chopped parsley, divided
- 1/2 cup olive oil, divided
- 1 pound dry spaghetti
- 2 tablespoon butter or margarine, at room temperature
- 1/2 cup chopped fresh basil or 2 tablespoons dry
- basil
- Grated Parmesan cheese
Instructions
Place tomato halves, cut side up, in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over tomatoes. Drizzle with 2 more tablespoons oil. Bake in a 425: oven until tomatoes are browned on top, about 1 hour. In a large pan, cook pasta in about 3 1/2 quarts of boiling salted water until barely tender to bite, about 8 to 10 minutes; drain. Remove and discard most of the skin from 4 of the tomato halves; coarsely mash tomato pulp. In a large serving bowl, combine mashed tomatoes, butter, remaining parsley, remaining 1/4 cup oil, and basil. Add pasta and toss gently. Add remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese.