A wonderful, flavourful recipe from Anna Boiardi (a granddaughter of the famous “Boyardee” family!). I saw her making this recipe on TV while promoting her cookbook and thought wow that looks yummy, so I hunted it down online and made it myself last week. It is easy, delicious, and quick clean-up (love that). This is a weeknight-winner in my books! With fresh roma tomatoes just about finishing here in Ontario – try and squeeze this great meal in soon!
I used the link to the recipe from Bon Appetit, but have to admit I edited just a wee bit!
- 1/4 cup plus 2 tbsp of extra virgin olive oil
- 10 large Roma tomatoes, sliced crosswise into thin rounds (recommended 1/3″ thick)
- 1 large vidalia (or other sweet) onion, cut in half, then sliced thinly
- 1 tsp of minced garlic, or 2 cloves fresh garlic, crushed through a garlic press
- 1/4 cup of finely grated Parmesan cheese, plus more for serving
- 1/4 cup of finely grated Romano cheese, plus more for serving
- Kosher (coarse) salt and freshly ground black pepper for seasoning
- 1 lb box of Rigatoni (or you could also choose to use Penne)
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper (I used my 17.25 x 11.5 baking sheet and it fit everything fine)
- Brush 1/4 cup of olive oil with the help of a silicon brush evenly over the parchment.
- Layer the onion slices evenly over the parchment. Sprinkle lightly with some salt and pepper.
- Layer the tomatoes evenly on top of the onion. Sprinkle lightly with some salt and pepper.
- Sprinkle the garlic evenly over the tomatoes.
- Lastly, sprinkle the cheeses evenly over the top, then drizzle with the last 2 tbsp of olive oil.
- Roast for 50-60 minutes until the the tomatoes are shrivelled (some may have browned lightly – especially the ones near the edges of the baking pan).
- As the tomatoes roast prepare your rigatoni according to the package instructions during that latter part of roasting so the tomatoes and pasta are done at the same time.
- Once the tomatoes are roasted and the pasta is cooked and drained combine them together in a large bowl, season with a bit more pepper and some more grated cheese and dig in!