Spruce up spaghetti night with this tasty variation on a family favorite.
Servings: Serves 4
  • 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
  • Oven-Dried Tomatoes
    • 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.


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