We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Pasta alla Formiana.
What you need:
1 28-ounce can crushed tomatoes
1 clove garlic, coarsley chopped
1/2 pound whole wheat penne pasta (8 ounces)
1/4 cup olive oil, plus extra for drizzling
1/4 cup dried oregano (no that is not a typo, it is 1/4 cup. You have gotta love oregano to love this dish!)
2 tsp sea salt
1/2 tsp fresh ground pepper
4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices
Put oven rack in center of oven. Preheat oven to 450 degrees. Grease an 8×8 inch glass baking dish and set aside.
In a food processor, blend together crushed tomatoes and garlic. Pour into a medium bowl and add uncooked pasta, 1/4 cup olive oil, oregano, salt and pepper. Toss until all ingredients are coated.
Line the bottom and sides of baking dish with tomatoe slices.
Then pour the pasta/tomatoe sauce mixture in the dish on top of the tomatoes.
Layer tomatoes on the top, to completely cover the pasta mixture.
Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy, and the pasta is cooked, about 1 hour. let cool 5 minutes before serving.
The thing I loved about this dish was that the pasta noodles werent cooked beforehand. They just cooked in the tomatoe sauce in the oven, and the pasta cooked perfectly! Serve this with a crisp side salad!
Thanks to Morgan of Little House of Veggies who has a huge range of yummy, tried and true recipes. You also must try out her Whole Wheat Lasagna with Italian “Sausage” and Peppers. It looks AMAZING!
Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!