3 sisters. 2 states. 1 story.


Alan Alda Pasta

Saturday, December 8, 2012

I don't know about you, but between shopping and visits to see Santa and family photos and decorating this time of year, I am ALWAYS on the lookout for quick and easy recipes that also taste great. This one fits the bill and then some.

If you're wondering about the name, that's just what we call it. It's actually Baked Pasta with Tomatoes and Parmesan from when Alan Alda went on the Martha Stewart Show. But it's easier for us to remember this as Alan Alda pasta. The story goes that Alan Alda got this recipe from some fancy-pants Italian chef and has been making a modified version of the recipe ever since.

I have modified the recipe slightly per Alan's recommendation and it is wonderful. The running joke in this house is to ask (every time I make it), "What's in this pasta again?" It's that simple!

Alan Alda Pasta
1/2 cup olive oil
1 lb rigatoni
1 28 oz. can of tomato puree
1 14 or 15 oz. can of diced tomatoes in juice
Salt and pepper to taste
1/2 cup shredded Parmesan cheese
  1. Preheat oven to 400 degrees. Place uncooked pasta in a large bowl. Add oil and stir until well coated. Let stand for 20 minutes.
  2. Add tomatoes to pasta mixture. Season with salt and pepper to taste. Stir to combine.
  3. Transfer to a 2 1/2 quart baking dish. Cover with aluminum foil. Bake for 60 minutes, stirring 1/2 way through.
  4. Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
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Misty Turner said...

I'm a little slow on the uptake. Is the pasta cooked or not when you put it in the oven?

Donna Walkush said...

Not cooked - that's what makes this such an easy dish.

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