Penne alla Crudaiola Baked

This one is so easy to make that you will surprise yourselves, and what's great about it, is that you can eat it hot, warm or even cold. Now this isn't going to be a traditional recipe with measurements because I learned it that way. It's a variation to a pasta dish called La Pasta alla Crudaiola. And beneath I will add the recipe for the original dish--difference between this and that one is, one is baked the other is raw,(except for the pasta of course--might be a bit toooo crunchy that way--hahahaha) Hope you like it!

 You'll need tomatoes, basil, garlic(fresh or powdered),penne pasta(I think they are called quills in the states),breadcrumbs, salt, pepper, olive oil.

**Now I used a lot of cherry tomatoes, because I was cooking for 8 people, but you can use regular juicy tomatoes, the larger ones about 7 or 8 for a smaller portion. Basically you want lots of diced tomatoes because you will need to line the bottom of baking pan and then cover the top of the pasta as well.**Dice the tomatoes and place in a bowl as you see in the photos, Then add about a fist full of fresh basil leaves,

either whole or cut up into pieces. Add 1 clove minced garlic or use powdered to taste, add salt and pepper, then add your oil, you want enough to make it real wet. Otherwise when the pasta bakes it will be too dry.Let it set while you start cooking the pasta, so the flavors start blending together, you can even do this an hr ahead, and leave in the refrigerator. 

**As you can see with this pic (#4),I drizzled some oil on the bottom just enough to coat and then I lined the bottom of a large deep dish baking pan with 1/2 of my tomato mixture. 

**Then toss in your cooked pasta, BUT here's the trick, the pasta has to be 1/4 to 1/2 cooked, let's say still on the raw side, because it will finish cooking in the oven.

**Put the rest of the tomatoes and juices on top and give it a good stir. Especially from the bottom to get all the juices well mixed throughout the pasta.

**Now just sprinkle breadcrumbs to coat and drizzle a little oil over.

**Cover with aluminum foil and bake at 350° for about 20 to 30 mins. HINT- for the last 5 mins put it under broiler to toast those breadcrumbs to a golden color if you wish, makes the top layer a little crunchy.


That's all there is to it, the finished dish will look like the next to last photo if you didn't toast and a shade darker than the last pic if you did.You want to be able to taste the flavors of the tomatoes and especially the basil.

**VARIATION- Sprinkle grated cheese ,use a nice heavy hand, on the pasta before the bread crumbs and then drizzle oil, or you can add cheese when you serve the dish.

**Original Crudaiola-- Basically the original crudaiola is the same procedure except that the pasta must be cooked through to al dente or to the level that you like your pasta. Drain and toss with the tomato mixture, stir and serve. The heat from the pasta will warm up tomatoes. This is one of our summer dishes, its warm because of the pasta and tastes great on the cooler side.

Here is another variation that I prefer because I am not too keen on that much raw basil when I would make the original crudaiola --too strong of a taste for me, but do not mind it if its cooked through. Instead of using basil leaves use a few fistfuls of arugula leaves. This too has a strong flavor but for me personally I prefer it. Try both.

Buon Appetito!!