Contributed By: lambertcj
All-Time Favories
Very easy and very inexpensive and very tasty! Serve with a chicken breast or alone
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 6
Origin: Italian
Special Features: Simple (6 ingredients or less)
Vegetarian
Meal Type: Entree
Ingredients
12 Medium sized Roma tomatoes, cut into halves legnthwise
Salt and pepper
3-6 Garlic cloves minced or pressed
1/2 c. Chopped parsley
1/2 c. Olive oil
1 lb. Dry spaghetti
2 tbs. Butter at room temperature
1/2 c. Chopped fresh basil OR
2 tbs. Dry basil
Grated parmesan cheese or cubed soft mozzerella
Preparation
Place cut tomato halves cut sid up in a 9X13 baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 of the parsley, and 2 Tbs. of oil; pat mixture over tomatoes. Drizzle with 2 more Tbs. of oil. Bake at 425 for 1 hour until the tomatoes are browned on top.
In a large pan, cook pasta in about 31/2 quarts of boiling water according to packaged directions. Drain.
Remove and discard most of the skin from 4 of the tomato halves; coarsely mash tomato pulp. In a large serving dish, combine mashed tomatoes, butter, remaining parsley, remaining oil, and basil. Add pasta and cheese, toss gently. Add remaining tomatoes and pan juices and toss gently. Season with salt and peper, garnish with cheese and parsley.
Cook's Notes
Nutrition Information
Calories: 437
;
Total Fat: 20
;
Saturated Fat: 4
;
Carbohydrates: 55
;
Protein: 10
;
Sodium: 51