Tomatoes become intensely sweet and savory when gently baked—the oven baking seems to concentrate their flavor more than simply stewing or simmering them on the stove, as in most tomato sauces. This dish comes from Puglia.
|ripe tomatoes, peeled|
|extra-virgin olive oil|
|dried macaroni or short tubular pasta, such as ziti, rigatoni, or penne or fresh macaroni or pasta|
|garlic cloves, finely chopped|
|finely chopped parsley (see note)|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.