Serves: 4
Total Calories: 656
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 13 × 9 × 2-inch baking dish or roasting pan.
2 Spread half of the tomato slices in the prepared dish. Sprinkle with the garlic, oregano, and salt and pepper to taste. Top with the remaining tomatoes. Drizzle with the oil.
3 Bake until the tomatoes are very soft, 30 to 40 minutes. Remove the dish from the oven.
4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the pasta, reserving some of the cooking water.
5 Place the pasta on the baked tomatoes and toss well. Add the basil or parsley and toss again, adding some of the reserved cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fusilli with Roasted Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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