So I grab one of the easiest, since I am not prepared in term of time and ingredients. Here I am with only 4 can tomatoes ( diced ) ,a pound of fusilli pasta , and Parmesan cheese.
Now I have good to search....search....search.... for the easiest recipe that only use these 3 ingredients. I am always a sucker for an easy recipe that works. My principle is, if I want to eat something complicated, I will let the expert do the cooking..... I am not going to get stuck cooking in this sweltering weather like this, 34 Celsius.
Serves : 4
3/4 cup olive oil
1 pound rigatoni, or penne pasta
2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
Pic: The recipe doesn't lie ! This recipe is so easy to make, it doesn't need fancy and complicated ingredients, and it does produce flavorful tender pasta.