Pasta Foriana Recipes

Steps:

• 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.

Steps:

• Heat oil in a skillet and add the garlic and anchovies. Saute over low heat until garlic is golden and the anchovies have "disappeared" into the mixture.
• Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
• Add to hot spaghetti. (I like to add the spaghetti into the skillet and toss it there. It warms the spaghetti a bit, and gives it a very slightly crisp edge.).
• Sprinkle with parmesan and parsley and serve.
• (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).

Steps:

• In a heavy skillet, heat the oil. Add the garlic and anchovies; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.
• Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat.
• Cook the pasta according to package directions.
• Transfer the pasta into a warm serving bowl.
• Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese.
• This sauce will dress 2 pounds or more of pasta, depending on taste.