Timpano di Maccheroni e Pomodori

Name: Timpano di Maccheroni e Pomodori (Baked Macaroni and Tomatoes)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 5 as a first course, or 4 as a main course
Cuisine: Italian
Ingredients: salt and pepper; 2 tablespoons dried breadcrumbs; 150 ml (¼ pint) olive oil; 400 g (14 oz) penne or macaroni; 750 g (1½ lb) tomatoes, skinned and cut into 4 slices; 1 cm (½-inch) dried red chilli, crumbled; 1 teaspoon dried oregano; 4 tablespoons grated parmesan cheese

Baked Macaroni and Tomatoes

Preparation info

Serves
5
as a first course

Difficulty
Medium
Ready in
40 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

This is an eighteenth-century recipe from Naples. It was given to me by a Neopolitan uncle, who loved the traditional food of his native city and wanted it to be preserved.

Ingredients

400 g (14 oz) penne or macaroni
150 ml (¼

Europe
Italy
Campania: Naples
Main course
Starter
Mediterranean
Vegetarian
Pasta

Method

Preheat the oven to Gas Mark 6/200°C/400°F.
Cook the pasta in a large saucepan of boiling salted water for 5 minutes