MARIETTA'S SPAGHETTI12 Roma or plum tomatoes (about 1 3/4 pounds)
Salt and pepper to taste
3 garlic cloves
1 bunch parsley
1/2 cup olive oil, divided use
1 tablespoon salt
1 pound uncooked dried spaghetti
2 tablespoons butter
1 bunch fresh basil
Preheat oven to 350 degrees F.
PREPARING THE TOMATOES: Cut the tomatoes in half lengthwise and place them cut side up in a 9x13-inch baking dish. Season lightly with salt and pepper.
PREPARING THE GARLIC, PARSLEY AND OLIVE OIL: Peel and finely chop the garlic. Wash the parsley and pat dry; remove and discard the stems. Finely chop the leaves and set aside 1/2 cup. Put any remaining parsley in a covered dish and place in the refrigerator for another use.
Mix together the garlic, half of the parsley and 2 tablespoons of the olive oil in a small bowl. Using a spoon or your fingers, pat the garlic mixture on the tomatoes and drizzle on 2 tablespoons olive oil.
Bake uncovered for 45 minutes. The tomatoes should be mushy; if not, bake for another 10 minutes and test again.
COOKING THE SPAGHETTI: About 20 minutes before the tomatoes are done, pour about 4 quarts of water into a 6-quart pot. Stir in the 1 tablespoon salt and bring to a boil over high heat. When the water reaches a full boil, add the spaghetti and stir. After about 12 minutes, start testing the strands of pasta every minute or so until the spaghetti feels tender but still firm. Dump the water and the noodles into a colander set in the sink. Let the spaghetti drain.
FINISHING THE PASTA: Melt the butter in a small pot over medium heat. Chop the basil leaves into small pieces (you will need 1/2 cup); set aside.
In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter and the basil. Add the drained spaghetti and the baked tomatoes. Toss together well and serve immediately.
Makes 4 servings
Source:
Learning to Cook With Marion Cunningham