Baked Tomato Spaghetti
Ready in 45 min
Serves : 6
By: Kevin Souza
1 3/4 pound Roma tomatoes; approximately 12, halved
dash Salt and pepper
3 clove Garlic; chopped
1/2 cup italian parsley; chopped
1/4 cup olive oil
1 pound spaghetti
2 tablespoon butter; softened
1/2 cup Fresh basil; chopped plus two whole le
Parmesan cheese; grated
Cut tomatoes in half lengthwise and set, cut sides up, in a 9 x 13 inch baking pan or dish.
Sprinkle lightly with salt and pepper.
Mix garlic, 1/3 cup parsley, and 2 tablespoons olive oil; pat mixture over cut sides of tomatoes.
Drizzle 2 tablespoons oil over tomatoes.
Bake in a 425 degree oven until browned on top, 60 to 70 minutes.
While tomatoes are cooling, bring 3 quarts of water to boil in a 5-6 quart pan, over high heat.
Salt water to taste.
Add spaghetti and cook, uncovered, until barely tender to bite, 8 to 9 minutes.
In a warm large serving bowl, combine butter, remaining parsley and oil, basil, and 4 tomato halves.
Remove and discard most of the skin from the 4 halves; coarsely mash.
Add pasta and mix.
Add remaining baked tomatoes and pan juices.
Gently mix, adding salt, pepper, and cheese to taste.