Categories: Pasta

Ingredients

• 1 28-ounce can crushed tomatoes
• 1 clove garlic, coarsley chopped
• 1/2 pound whole wheat penne pasta (8 ounces)
• 1/4 cup olive oil, plus extra for drizzling
• 1/4 cup dried oregano (no that is not a typo, it is 1/4 cup. You have gotta love oregano to love this dish!)
• 2 tsp sea salt
• 1/2 tsp fresh ground pepper
• 4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

Directions

1. Put oven rack in center of oven. Preheat oven to 450 degrees. Grease an 8×8 inch glass baking dish and set aside.

2. In a food processor, blend together crushed tomatoes and garlic. Pour into a medium bowl and add uncooked pasta, 1/4 cup olive oil, oregano, salt and pepper. Toss until all ingredients are coated.

3. Line the bottom and sides of baking dish with tomatoe slices.

4. Then pour the pasta/tomatoe sauce mixture in the dish on top of the tomatoes.

5. Layer tomatoes on the top, to completely cover the pasta mixture.

6. Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy, and the pasta is cooked, about 1 hour. let cool 5 minutes before serving.

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