Fusilli

Good as an entrée or served in smaller portions alongside chicken or beef.

Cook: Nancy Harmon Jenkins
Source: Cucinaamore.com It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce — and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them.

This recipe can be prepared in 45 minutes or less. Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.

Full-flavored and hearty, this classic pasta dish with bacon and tomato sauce is always a hit. Top it with plenty of grated Parmesan cheese.