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Lorenza

Lorenza Ávila

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Recipe of Pasta with Baked Tomatoes
Recipe

Pasta with Baked Tomatoes

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This rich pasta recipe is based on the intense flavor that tomatoes get when they are baked.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1 package spaghetti
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 16 tomatoes, mature
  • 1 pinch ground black pepper
  • parmesan cheese, grated

Preparation

Preheat the oven to 180 degrees Celsius.
Prepare a baking sheet by greasing it with a little olive oil. Put the tomatoes (cut in half) on the tray and the garlic cloves.
Bake for 40 minutes or until garlic and tomatoes are golden brown.
Remove the tomatoes and put them in a deep bowl, with a spoon crush the tomatoes to release their juices.
Meanwhile, in a large pot, bring 10 cups of water to a boil and when it is boiling, cook the pasta for 5 minutes or until al dente.
Take the garlic and crush it to easily remove its peels. Add to the bowl with the tomatoes and season with salt and pepper.
Mix the sauce with the pasta and serve.

PRESENTATION

Serve pasta on a large platter and topped with Parmesan cheese for garnish. Offer a bowl of more Parmesan cheese for whoever likes it.

TIPS

Pasta al dente means that it is "just right". To achieve this make sure that the pasta is slightly hard when you remove it from the water so that it is finished cooking while you mix it with the sauce.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Alejandro Dominguez Rivera
03/02/2013 23:22:08
dicen que de la vista nace el amor esta receta se me antojo por la foto ;)

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