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Happy August!

on August 2, 2015

beefsteak tom

Easiest. Prep. Ever. In pasta alla Formiana, you don’t pre-cook the pasta, you pour it into the sauce raw, and it cooks in the oven. This is the month when this dish is utter perfection. You’re welcome!

(from Weeknights With Giada, Clarkson Potter 2012)

Vegetable oil cooking spray

1 (28-ounce) can crushed tomatoes, with juice

1/2 cup low-sodium chicken broth

1 garlic clove, coarsely chopped

2 cups (8 ounces) mezze penne or other small pasta

1/3 cup olive oil, plus more for drizzling

2 tablespoons dried oregano

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

5 very ripe, extra-large or beefsteak tomatoes, slices into 1/4 inch thick,

Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray an 8-inch square glass baking dish with vegetable oil.

In a food processor, blend together the crushed tomatoes and their juice, the chicken broth, and garlic. Pour into a medium saucepan and bring to a boil over medium-high heat. Stir in the pasta, olive oil, oregano, salt, and pepper.

While the sauce is heating, line the bottom and sides of the baking dish with half to two-thirds of the tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with a little olive oil.

Put the baking dish on a rimmed baking sheet and bake for 30 minutes, until the tomatoes are slightly crispy and the pasta is cooked. Cool for 5 minutes and serve.

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