with Oven-Roasted Tomatoes and Garlic
Spaghetti con Pomodori al Forno e Aglio
Serves 4 to 6
The popularity of sun-dried tomatoes has inspired chefs with simpler alternatives to the lengthy process of drying tomatoes in the sun.
The first time I tried this effective technique, I put the tomatoes and garlic in the preheated 250F. oven and went to a movie. When I returned the tomatoes had shriveled to half their original size, but their sweet aroma had filled the entire house.
- 3 pounds ripe plum tomatoes, cut into 1/2-inch-thick rounds
- 4 to 5 garlic cloves, peeled
- Salt to taste
- 1/3 cup extra-virgin olive oil
- 2 tablespoons capers, rinsed
- 1/3 cup fresh oregano leaves,
- or 1 to 2 tablespoons chopped fresh parsley
- Chopped fresh red chili pepper
- or hot red pepper flakes to taste
- 1 pound spaghetti
Preheat the oven to 250F.
Line 2 baking sheets with parchment paper or aluminum foil and brush the parchment or foil very lightly with olive oil. Place tomato slices on the baking sheet and scatter the garlic in the empty spaces between the slices. Season with salt. Roast the tomatoes for 3 to 3-1/2 hours, or until they have lost all their liquid and look shriveled. Remove the tomatoes from oven, cool them, and remove their skins. Roughly dice the tomatoes and the garlic.
Heat the oil in a large skillet over medium heat. Add the tomatoes, garlic, capers, fresh oregano or parsley, and hot pepper. Stir just long enough to heat everything through, 1 to 2 minutes. Turn the heat off under the skillet.
Bring a large pot of water to a boil, add 1 tablespoon of salt, and add the spaghetti. Cook, uncovered, stirring the pasta occasionally, until the spaghetti are tender but still firm to the bite. (Thin spaghetti generally cook between 6 to 8 minutes, depending on the brand.)
Drain the pasta and add it the skillet. Season with salt. Toss the spaghetti and tomatoes well over medium heat for about 1 minute. Taste, adjust the seasoning, and serve.
Storing Homemade Dried Tomatoes
If you have leftover dried tomatoes, place them in a jar, cover them with olive oil, and use within a few days. Or place the tomatoes in small resealable plastic bags, seal them thoroughly, and freeze them.
Italy al Dente
The Glories of Italian Cooking
by Biba Caggiano
Photographs by Ellen Silverman
William Morrow & Company, Inc.
1998, Hardcover, US $25.00
Recipes & photos reprinted by permission
Italy al Dente
- Linguine with Broccoli Rabe, Squid, and Hot Pepper
- Orecchiette with Arugula
- Spaghetti with Mussels and Saffron
- Spaghetti with Oven-Roasted Tomatoes and Garlic
Copyright © 1998, 2007—Forkmedia LLC All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007