Servings: Serves 4
Ingredients 2 large ripe tomatoes , seeded and coarsely chopped4 oven-dried tomatoes , coarsely chopped1/4 cup extra-virgin olive oil1 clove garlic , choppedCoarse salt and freshly ground pepper1 pound garganelle or penne rigate1 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.