Pasta al Forno with Basil and Tomatoes

Boil pasta in salted water until just al dente (according to package instructions for al dente). Drain off the water and stir in half of the butter and half of the Parmesan. Season with salt and pepper and set aside.

Preheat oven to 250 F.

Line bread crumbs on a baking sheet and bake for 5 minutes, or until golden. Remove them from the oven and put the breadcrumbs into a bowl.

Increase oven temperature to 350 F.

Heat 1/4 cup of olive oil, 1 tablespoon of garlic and 1/4 cup of basil in a saucepan over medium heat until garlic is golden. Remove from heat and mix this into the toasted bread crumbs. Season with some salt and pepper. Set aside.

Bring a pot of water to boil. Then add tomatoes and cook them for 1 minute. Then remove them from the water and place them in an ice bath to stop cooking. Then peel the skins from the tomatoes, cut them in half, remove the seeds and dice the tomatoes.

Over medium heat, heat remaining 1/4 cup of olive oil in a pan with remaining 1 tablespoon of garlic. Once garlic is toasted, add diced tomatoes and remaining basil to the pan, season with salt and pepper. Simmer for 5-7 minutes.

In a greased baking dish (9×11), layer it with all of the pasta, then all of the tomato sauce, then all of the bread crumbs, then the remaining Parmesan. Slice remaining butter into thin pieces and place them on top of the breadcrumbs. Bake for 15 minutes.

This dish was really good as leftovers too!

Adapted from Scotto Sunday Suppers.