Spaghetti with baked tomato is a fabulous first course typical of my region, Puglia. A poor and simple preparation, but with a rich and tantalizing flavor that can be served on various occasions. This recipe combines the taste of garlic, onion, celery, parsley, oregano, and tomato, ingredients we usually all have at home, this first course is proof that it takes very little to create specialties. With baked tomato, you can also pair short pasta, but following my family tradition, I prefer spaghetti, big spaghetti, or vermicelli. Now I’ll leave you with the recipe. Enjoy your meal!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4/5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 25 oz round tomatoes (red round)
- 1.1 lbs spaghetti
- 1 clove garlic
- 1 stalk celery
- parsley
- 1 onion
- salt
- oregano
- grated Parmesan (or Pecorino)
- oil
Tools
- Food Processor
Steps
Wash and cut the tomatoes into pieces. In the food processor, put the parsley, celery (remove the strings), onion, and garlic (remove the core to make it less indigestible), add a little oil and blend everything into a “cream.”
In the baking pan, add oil to cover the entire bottom and add the chopped vegetables.
Then pour in the tomatoes and stir well to mix, season with salt, oregano, and Parmesan. Bake at 430°F for 20 minutes.
The baked tomato is ready!
Drain the spaghetti and pour them into the tomato, mix, and if necessary add half a ladle of pasta cooking water.
Variation
You can add capers, basil, and breadcrumbs to the ingredients.
