Pasta alla Formiana


I was watching Giada at home the other day and saw this recipe that just looked absolutely amazing! This recipe calls for a lot of Oregano, so you have to like it to make this dish. However, I used a mixture of Italian seasoning and Sweet Basil. Manly because I had no Oregano on hand. I also decided to add a layer of mushrooms and then a layer of Mozzerella and Cheeder Cheese on top before adding the layer of Tomatoes on top. This dish came out absolutely amazing!! If you want to cut back on the salt content, just add 1 tsp. of salt instead of 2. I really hope you try this dish. I love love love it! Also be sure to use firm Tomatoes. If you can tell that that it has a lot of juice in it. The dish will come out too watery. Enjoy.



  • Butter, for greasing dish
  • 1 (28-ounce) can crushed tomatoes
  • 1 clove garlic, coarsely chopped
  • 1/2 pound (8 ounces) mezze penne or other small pasta
  • 1/3 cup olive oil, plus extra for drizzling
  • 1/4 cup dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices



Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.


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