Baked Tomato Spaghetti

Baked Tomato Spaghetti

Ready in 45 min

Serves : 6

By: Kevin Souza

Ingredients:

1 3/4 pound Roma tomatoes; approximately 12, halved
dash Salt and pepper
3 clove Garlic; chopped
1/2 cup italian parsley; chopped
1/4 cup olive oil
1 pound spaghetti
2 tablespoon butter; softened
1/2 cup Fresh basil; chopped plus two whole le
Parmesan cheese; grated

Instructions

Cut tomatoes in half lengthwise and set, cut sides up, in a 9 x 13 inch baking pan or dish.

Sprinkle lightly with salt and pepper.

Mix garlic, 1/3 cup parsley, and 2 tablespoons olive oil; pat mixture over cut sides of tomatoes.

Drizzle 2 tablespoons oil over tomatoes.

Bake in a 425 degree oven until browned on top, 60 to 70 minutes.

While tomatoes are cooling, bring 3 quarts of water to boil in a 5-6 quart pan, over high heat.

Salt water to taste.

Add spaghetti and cook, uncovered, until barely tender to bite, 8 to 9 minutes.

Drain.

In a warm large serving bowl, combine butter, remaining parsley and oil, basil, and 4 tomato halves.

Remove and discard most of the skin from the 4 halves; coarsely mash.

Add pasta and mix.

Add remaining baked tomatoes and pan juices.

Gently mix, adding salt, pepper, and cheese to taste.