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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 obtained by the tomatoes when 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 centigrade.
Prepare a baking tray greasing it with a little olive oil. Put the tomatoes (cut in half) in the tray and the garlic cloves.
Bake for 40 minutes or until the garlic and tomatoes are browned.
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 boil 10 cups of water and when boiling cook the pasta for 5 minutes or until it is al dente.
Take the garlics and apply them to easily remove their husks. Add to the bowl with the tomatoes and season with salt and pepper.
Mix the sauce with the pasta and serve.

PRESENTATION

Serve the pasta in a large bowl and with parmesan cheese to decorate. Offer a container with more Parmesan cheese for whomever you like.

TIPS

The pasta al dente means that it is "in its point". To achieve this, make sure the pasta is slightly hard when you remove it from the water to finish cooking while mixing it with the sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, 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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