Penne Con Pomodori Al Forno
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
57
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt)
2
Slice tomatoes in 1/4-inch thick slices
3
(If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator
4
The idea is to maximize surface area
5
) Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping
6
Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer
7
Repeat the tomato layering and spicing until you run out of tomatoes
8
The idea is to make sure you are distributing anchovies and spices evenly
9
Pour olive oil on top of the layered tomatoes
10
Reduce oven to 375°F, and bake for 20 minutes
11
At the 15 minute mark, it's safe to put your pasta on to boil
12
The tomatoes are ready when the oil has visibly risen and is boiling
13
The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned
14
If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside
15
When the pasta is al dente, drain and transfer it to a large bowl
16
Add the tomatoes and toss with fresh Italian parsely and grated cheese
17
Do not be thrown by the puddle at the bottom of the bowl
18
It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served
19
Preheat oven to 400°F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt)
20
Slice tomatoes in 1/4-inch thick slices
21
(If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator
22
The idea is to maximize surface area
23
) Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping
24
Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer
25
Repeat the tomato layering and spicing until you run out of tomatoes
26
The idea is to make sure you are distributing anchovies and spices evenly
27
Pour olive oil on top of the layered tomatoes
28
Reduce oven to 375°F, and bake for 20 minutes
29
At the 15 minute mark, it's safe to put your pasta on to boil
30
The tomatoes are ready when the oil has visibly risen and is boiling
31
The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned
32
If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside
33
When the pasta is al dente, drain and transfer it to a large bowl
34
Add the tomatoes and toss with fresh Italian parsely and grated cheese
35
Do not be thrown by the puddle at the bottom of the bowl
36
It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served