• 2 large ripe tomatoes , seeded and coarsely chopped
• 4 oven-dried tomatoes , coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 clove garlic , chopped
• Coarse salt and freshly ground pepper
• 1 pound garganelle or penne rigate
• 1 cup fresh basil leaves , loosely packed

• 12 plum tomatoes , halved lengthwise
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper
• Coarsely chopped fresh herbs such as oregano, marjoram, flat-leaf parsley, or basil (optional)

Combine fresh and oven-dried tomatoes, oil, garlic, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.

Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.

Coarsely chop basil and combine with pasta. Serve immediately, or at room temperature.

Preheat oven to 275 degrees F. Line a baking sheet with parchment paper. Place tomatoes cut side up on baking sheet. Drizzle with oil and season with salt, pepper, and herbs. Bake until shriveled but still moist, 1 1/2 to 2 1/2 hours. Keep refrigerated in an airtight container for up to 1 week.