Peasant Linguini

From ThisBlueWiki

Adapted from http://www.epicurious.com/recipes/food/views/Mariettas-Spaghetti-101712

• 12 Roma or plum tomatoes (about 1 3/4 pounds)
• 1/2 pound (8oz) kalamata olives, slightly less if pitted
• pepper and plenty of salt to taste
• 3 cloves garlic
• 1/2 bunch parsley (1/2 cup chopped)
• about 1/2 cup olive oil
• 1 pound dried linguini
• 1 bunch fresh basil (1/2 cup chopped)

Preheat oven to 350°F.

Preparing the Tomatoes

Cut the tomatoes in half lengthwise, and place them — cut side up — in a large shallow baking dish. Salt and pepper them lightly. To avoid skins in the final dish, you may wish to peel them.

Preparing the Garlic, Parsley, and Olive Oil

Peel and finely chop 3 cloves of garlic.

Wash the parsley and pat dry; remove and discard the stems. Finely chop the leaves (you want about 1/2 cup.)

Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl. Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil.

Bake for 45 minutes, uncovered. The tomatoes should be mushy; if not, bake for another 10 minutes and test again.

Cooking the Linguini

After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, salt to taste, and set over high heat, covered. When the water reaches a full boil, add the linguini and stir. Cook until al dente.

Pour the water and the spaghetti into a colander set in the sink. Let the pasta drain.

Finishing the Pasta

Chop the basil leaves into small pieces. Pit and slice the kalamata olives into halves.

In a large serving bowl, mix together the remaining parsley and olive oil and the basil and sliced olives. Add the drained spaghetti and the baked tomatoes. Using two forks, smash the tomatoes and lift small batches of spaghetti until it is all coated with the oil mixture and the tomatoes, olives and herbs are well distributed.

Serve immediately. Good with Peccorino Romano cheese and a side of artichokes.