The Kind Life

 

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I found the recipe for this delicious looking baked pasta dish, and I can’t wait to make it!

Morgan, who runs the Little House of Veggies blog, wrote, “I got this recipe from watching Giada on the Food Network.  She is so cute and I love her veggie meals when she makes them! It was so simple to make, but looked so impressive.  Make this one when you are having guests over!”  Morgan also mentions that this is a dish for oregano lovers... Since the recipe calls for 1/4 cup of oregano!  So if you love oregano, definitely try this one out.

I love the way it looks all baked like that!  I have had the pleasure of meeting Giada and she was very sweet.  She said she really liked The Kind Diet!  Hey, maybe if she gets tons of letters from her fans, aka Kind Lifers, saying how much they would love to see her make more veggie dishes, she just might go in that direction!  I have a sneaking feeling that she thinks people want the meat dishes, and that might be why she make them, not actually cause she wants to… just a hunch…

Thank you for the recipe Morgan!  And to all of you Kind Lifers – let me know if you try this one out!

Morgan’s Pasta alla Formiana

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INGREDIENTS:
1 28-ounce can of crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound whole wheat penne pasta (8 ounces)
1/4 cup olive oil, plus a little extra for drizzling
1/4 cup dried oregano
2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

STEPS:
Put oven rack in center of oven.
Preheat oven to 450 degrees F.
Grease an 8x8 inch glass baking dish and set aside.
In a food processor, blend together the crushes tomatoes and garlic.
Pour this mixture into a medium bowl and add uncooked pasta.
Also add 1/4 cup of olive oil, oregano, salt, and pepper. 
Toss until all ingredients are coated.
Line the bottom and sides of baking dish with tomato slices.
Then pour the pasta/tomato sauce mixture in the dish on top of the fresh tomatoes.
Layer the rest of the fresh tomatoes on top, to completely cover the pasta mixture.
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 dish cool about 5 minutes before serving.

Enjoy!!

And if you want to contact Giada, go HERE!

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  • Categories: food , the kind diet , recipes

Just made this and had to add my comments - absolutely delicious! It definitely will be a staple recipe in my house.

I made this tonight!!  Talk about delish!!  It took me 10 minutes to prepare and instead of using Oregano I used fresh Rosemary from my garden!  Even better!!!  Thanks for a great, and tasty recipe!!

Im making it now and it smells great!, I had fun working out the measurements as im from the uk and you do thingds differently from us, ... ive now worked out that an eggplant is an aubergine he he x

This is FANTASTIC.  I didn't print out the instructions and used 12 oz whole wheat penne instead of 8...didn't use the food processor, just minced the garlic and it turned out PERFECT.  The only thing that might make it better is adding a TBSP of honey or maple syrup to add another dimension.  Other than that, this will become a staple in my home.  Even the kids liked it and didn't notice it wasn't white pasta!!

 

I made this last night! Wow it was so easy and soooo yummy!  I have passed it on to numerous friends/family :) Thank you!

what is the name of the pasta dish and where can I get it?  smiley-undecided.gif

Hello everyone! Im so glad to hear that so many of you are enjoying the dish!!! That is so awesome!!

Michele, you can get the recipe here on my blog...let me know how you like it!!! Happy cooking!

http://littlehouseofveggies.blogspot.com/2010/03/pasta-alla-formiana_22.html

These are pasta, but on the picture they don't look yummy at all, I'm not sure I would try making that, especially with 1/2 cup of oregano...

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