Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

                                                                                

Pictured with finely grated Parmigianno-Reggiano.

Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

The tomatoes become so flavorful from roasting in the oven that they really do not need any salt or pepper. Once you have added the roasted tomatoes to the pasta, taste to see if you think the dish needs seasoning. The pepper flakes give the dish a little extra liveliness, but is equally good without.

7 tomatoes  garden fresh or supermarket vine-on tomatoes

extra virgin olive oil

1 tsp. peperoncini (red pepper flakes)

1 lb. package (16 oz.) of dried pasta, fusilli or penne

1 Tbsp. kosher salt for the pasta cooking water

Parmigianno-Reggiano for serving at the table

Coat an oven-proof baking dish generously with olive oil.  Cut a circle around the core at the stem-end of the tomatoes and remove core. You may peel the tomatoes, instructions for peeling page  , or leave the skins on.  Roughly chop the tomatoes and place in the baking dish.  Bake in a 300 degree oven for 20 minutes, then turn tomatoes around, so that tomatoes are coated with the olive oil on all sides. Bake for an additional 20 to 25 minutes.

While the tomatoes are roasting,

Bring a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook the pasta according to package directions until al dente (tender but firm to the bite). Remove the baking-dish with the tomatoes from the oven, and add the pasta to the tomatoes. Test to see if you wish to add salt and pepper at this time.  You may add the peperoncini at this time also, if you wish.

Penne is pictured