>>From the Martha Stewart Television website:

Baked Pasta With Tomatoes and Parmesan

Serves 4

3/4 cup olive oil
1 pound rigatoni or penne pasta
Two 28-ounce cans crushed tomatoes, preferably organic,
or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Preheat oven to 400°. Place oil in a large bowl. Add dry pasta
and stir until well coated; let stand for 20 minutes.
Add tomatoes to pasta mixture; season with salt and pepper. Stir
to combine. Transfer to a 2 1/2-quart baking dish. Cover with a
parchment-lined aluminum foil. Bake, stirring every 5 minutes with a
wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes,
layer, alternating with the pasta mixture, beginning and ending with
the tomatoes. And be sure to bake without stirring.)
Remove from oven, sprinkle with cheese, and stir to incorporate.
Serve immediately.


Note: Adapted from Giuilano Bugialli's Classic Techniques of
Italian Cooking

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