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Baked Tomato Spaghetti

  • 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 tablespoons butter or margarine, at room temperature
  • 1/2 cup chopped fresh basil or 2 tablespoons dry
  • basil
  • Grated Parmesan cheese

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.

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This sounds like an interesting pasta recipe. I have never eaten spaghetti with a baked tomato sauce, but enjoying the taste of a fresh tomato sauce sounds appealing. For any pasta dish to be a hit, it is important to remember to cook it al dente.


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