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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 275.1
  • Total Fat: 14.7 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,104.7 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 12.3 g

View full nutritional breakdown of Best Ever True Italian Pasta calories by ingredient
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Best Ever True Italian Pasta

Submitted by: NIGHTSKY200696

Introduction

A wonderful baked pasta dish that goes magnificantly with a salad and a glass of red wine. A wonderful baked pasta dish that goes magnificantly with a salad and a glass of red wine.
Number of Servings: 4

Ingredients

    4 fresh ripe tomatoes
    5 small handfuls of caputi pasta or penne
    5 shallots diced
    4 cloves of garlic diced
    2 tbsp of extra virgin olive oil
    1 tin can of tomato paste
    1 soft ball of mozarella cheese
    6 tbsp of hard reggiano parmeasan
    1 tsp salt
    1/4 tsp pepper
    1.5 tsp of dried oregano
    1/2 tsp of dried rosemary



Directions

Heat a large pot of water to boiling and plunge tomatoes in until the skin cracks, remove and place in cool water. Remove skin from tomatoes and chop roughly. In a saucepan heat 2 Tbsp of olive oil and add shallots, and garlic and cook until soft and translucent in color. Add your roughly chopped tomatoes and 1 tin of tomato paste. Using the tin from your tomato paste, fill with water and add the water to the saucepan. Heat for about 15 minutes until sauce is thick, remove from heat and blend until smooth or desired consistancy. Return to heat and add salt, pepper, oregano, rosemary, then tear the basil leaves roughly and add. Cook for another 2 minutes. Heat a pot of boiling water for pasta ( you can use the same water and pot that you put the tomatoes in to get the skins off) and cook pasta according to package directions, remove from heat and drain. Mix pasta with 1/2 of the tomato sauce. In a small baking dish place a layer of pasta in the bottom, shred some good parmesan cheese on top add slices of mozarella on top (or shredded mozarella) and then sauce. Repeat layers until sauce and pasta are used up. Place in oven at 350 degrees F for 15 minutes or until cheese melts and is bubbly. Remove from oven and serve with a salad and a glass of red wine!

Number of Servings: 4

Recipe submitted by SparkPeople user NIGHTSKY200696.






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