Baked-Tomato Spaghetti X-Post

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* Exported from MasterCook *

 

Baked-Tomato Spaghetti

 

Recipe By : " Sunset All-Time Favorite Recipes "

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Pasta

Spaghetti Tomatoes

 

 

Amount Measure Ingredient -- Preparation Method

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12 medium Roma tomatoes -- cut into halves lengthwise

Salt and pepper

4 cloves garlic -- minced

1/2 cup chopped parsley -- divided

1/2 cup olive oil -- divided

1 pound dry spaghetti

2 tablespoons butter or margarine -- at room temperature

1/2 cup chopped fresh basil or 2 tablespoons dry

basil

Grated Parmesan cheese

 

Place tomato halves, cut side up, in a 9 x 13-inch baking dish. Sprinkle

with salt and pepper. Mix garlic, 1/3 cup of the parsley, and 2 tablespoons

of the oil; pat mixture over tomatoes. Drizzle with 2 more tablespoons oil.

Bake in a 425 degree oven until tomatoes are browned on top, about 1 hour.

In a large pan, cook pasta in about 3 1/2 quarts of boiling salted

water until barely tender to bite, about 8 to 10 minutes; drain.

Remove and discard most of the skin from 4 of the tomato halves;

coarsely mash tomato pulp. In a large serving bowl, combine mashed tomatoes,

butter, remaining parsley, remaining 1/4 cup oil, and basil. Add pasta and

toss gently. Add remaining 20 baked tomato halves and pan juices; toss

gently. Season to taste with salt and pepper. Sprinkle with cheese.

 

 

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Per serving: 249 Calories (kcal); 23g Total Fat; (77% calories from fat); 2g

Protein; 12g Carbohydrate; 10mg Cholesterol; 64mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

* Deedra