Thursday, 10 September 2009

Pipe rigate with tomatoes from the oven and rucola

This is a very easy-to-prepare dish. It will always come out good, unless you add too much (sea) salt, like I once did and made my boyfriend's heart go too fast... Only a few ingredients and a fresh, warm taste.

Ingredients (x2):
175 g pipe rigate or another short pasta
2 big or 3 medium-sized tomatoes
2 cloves garlic
1 onion
olive oil
black pepper
1 bundle of rucola
parmesan cheese

Chop the garlic and onion. Cut the tomatoes into slices in shape of a half moon. Lay these tomato slices on each other in domino-like rows on an oven plate. Add the chopped onion and garlic all along these rows on top of the tomatoes. Grind black pepper on top and dust some salt. Pour a bit of olive oil throughout the rows of tomato. Put the oven plate into the oven and bake it for 30 minutes on 180 c degrees. Meanwhile cook the pasta in salted water and rinse the rucola. Pour the water off the pasta when it is al dente. When the tomatoes have been baked, take them out of the oven and mix them with the pasta and add the rucola into the mix. Serve the dish with grated or sliced parmesan cheese.

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