4 Videos | Photo: Pasta alla Formiana Recipe
Ingredients
- Butter, for greasing dish
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, coarsely chopped
- 1/2 pound (8 ounces) mezze penne or other small pasta
- 1/3 cup olive oil, plus extra for drizzling
- 1/4 cup dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Directions
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.
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By Haynat
on May 27, 2013
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If you love tomatoes and oregano, you will love this. It is so good and so easy. I make it every summer when I have a lot of ripe tomatoes in my garden.
By ShandieRae
on May 23, 2013
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I give it three stars because although it was easy, fun, and authentic there are quite a few changes I would make. I did not mind the oregano flavor, as Giada said in her show that if you do not like Oregano, it is not for you because, next to tomatoes, it is the star of the dish. What I DID mind was the saltiness. Fragrantflower1 mentioned the salt content in the canned tomatoes. I agree. I would drain the tomatoes first, then replace what was drained with water or wine. I did not drain the tomatoes and added the listed 2 tsp salt and it was WAY too salty. I will be trying this recipe again but with rinsing the tomatoes and replacing the lost liquid with a sweet red wine, adding less salt, and adding homemade meatballs to the top right under the tomatoes :
By llidyoff
on March 12, 2013
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Very tasty, easy and clean-up a snap! I agree, that 2Tbsp. of oregano is just perfect. I also added a bit of rosemary to kick it up a bit. As for cheese...it goes with almost anything so put it on; gives it that extra somethng that the dish lacks. Mozzarella the best!
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