In short. Ripe tomatoes sliced thick, baked with garlic, parsley and oil at 230 °C for half an hour, then tossed with maccheroni. That is the entire recipe.
It is the summer dish of a region that grows extraordinary tomatoes: the oven concentrates them, and there is nothing else in the way.
Ingredients
- 350 g of maccheroni
- 400 g of ripe tomatoes from Puglia
- 2 cloves of garlic
- chopped parsley
- extra virgin olive oil, salt and pepper
Method
1. The tomatoes. Wash them and cut into thick slices. Lay them in an oiled baking tin, cover with the garlic and chopped parsley, and season with salt and pepper.
2. Baking. Splash generously with olive oil and bake at 230 °C for half an hour.
3. Together. Meanwhile cook the maccheroni in salted water. Drain, tip into the baking tin, mix through and serve hot.
Mix in the tin, not in a bowl. Everything the tomatoes released while baking is stuck to the bottom of that tin, and it is the sauce. Tossing the pasta through it is the last step of the cooking, not the plating.
More on the first courses page.
