Ingredients

Servings 4

• 1 lb pasta
• 10 tomatoes
• ½ cup extra virgin olive oil
• breadcrumbs
• garlic
• oregano
• salt

Preparation

Arrange in a greased oven pan the mature tomatoes, cut into two and seeded, and sprinkle them with bread crumbs. Dress with olive oil, salt and small pieces of garlic and put the pan into the oven. Put a pot containing water on the heat, bring to the boil and cook the pasta, preferably “mezza zita” or “bucatini” type. Drain when “al dente” and transfer, well-drained, to the oven pan, with the tomatoes au gratin. Mix everything together well, add the oregano and if necessary a little raw oil. Serve piping hot.