Tuesday, October 04, 2005

Butterfly pasta with green tomatoes

350g butterfly pasta (farfalle); 800g very green, round salad tomatoes; 3 Tbsp. extra virgin olive oil; 2 Tbsp. grated Pecorino Romano cheese; 2 cloves of garlic; basil; salt and pepper.

Preheat the oven to 400 degrees F.
Wash the tomatoes and cut them horizontally into slices about 1/2 inch thick.
Arrange the tomato slices in a single layer on an oiled baking sheet.
Peel the garlic cloves and mince them with five or six leaves of basil.
Sprinkle the garlic and basil mixture over the tomato slices, along with salt, pepper, and two spoonfuls of olive oil drizzled over the top.
Place the baking sheet in the oven and let it cook for about an hour, until the tomatoes are tender and slightly caramelized.
Take the baking sheet from the oven and mash the tomatoes into a creamy sauce with a fork.
Cook the pasta, drain it, and pour it onto the baking sheet along with the hot tomatoes.
Mix well, making sure to stir in all the herbs and seasonings, and garnish with grated pecorino and freshly ground black pepper.
Serve warm.

* Make sure to use tomatoes that are green all the way through so they maintain their tangy flavor even after being cooked.

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