The first Saturday of December I decided to stay in for the night to start my annual Christmas baking. But before I could start baking I had to make dinner (duh!), and for that I once again went to the kitchen goddess Giada de Laurentiis and her “Weeknights With Giada” cookbook. Before leaving that afternoon for an audition I grabbed the cookbook to make a decision while out. After flipping through the pages I landed on her Pasta alla Formiana. It was a simple recipe (which in my eyes is always a good thing) and it made enough that I’d be able to enjoy leftovers (which I added cheese on top to!) and share with my roommate (and she loved it!). Because of how easy and good it was I ended up making it for my holiday party later in the month.
PASTA ALL FORMIANA (serves 4 to 6)
- 28 oz Can Crushed Tomatoes (1 Can)
- 1/2 Cup Low-Sodium Chicken Broth
- 1 Garlic Clove
- 2 Cups (8 oz) mezze penne (or other small pasta)
- 1/3 cup Olive Oil
- 2 Tbsp Dried Oregano
- 2 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 3 Very Ripe, Extra Large Beefsteak Tomatoes (Giada calls for 5, but I found 3 worked just fine with my 8×8 dish. If using a bigger dish add another tomato.)
- Vegetable Oil Cooking Spray
- Shredded mozzarella or other favorite cheese for topping (optional)
Place your oven rack in the upper third of the oven and preheat it to 450 degrees. Coarsely chop your garlic then pull out your trusty food processor (or blender if you don’t have a food processor) and blend together the can of crushed tomatoes, chicken broth and garlic. Pour the mixture into a medium saucepan and bring to a boil over medium-high heat (less than 10 minutes).
While you wait for the tomato mixture to boil, slice your tomatoes into about 1/4 inch thick slices. Spray your 8×8 baking dish with your cooking spray and then line the entire dish (the bottom and the sides) with your tomato slices. I ended up cutting a couple of slices in half for the odd spots. You should have about 9 slices left.
Once the tomato mixture is boiling stir in the (uncooked) pasta, olive oil, oregano, salt and pepper. Turn off the heat and pour into the tomato lined dish and be sure it fills the dish evenly. With the remaining slices cover the top of the pasta mixture, overlapping the tomato slices so that it’s completely covered. Drizzle with a little olive oil. Bake for 30 minutes.
The tomatoes should be slightly crispy, and yes, the pasta will be cooked. Let cool for about 5 minutes, serve and enjoy! Top with cheese of your choice if you wish.