Rigatoni with Oven-Dried Tomatoes

Use Romas or similar paste-type tomatoes. They're only about 20% water, while slicing tomatoes are close to 80% water. Oven-drying concentrates the tomato flavor, and I like to make a simple sauce that emphasizes that tomato-y essence. You can use any medium-size shaped pasta for this, but those with a ridged outside hold the sauce better.

For one pound of pasta, slice 3 pounds or so of Roma tomatoes in half lengthwise and arrange cut side up on a baking sheet (use one with a lip since the tomatoes will give up a little juice). Brush or spray with olive oil, and bake at 325F for about an hour or until the tomatoes are partially dehydrated but not browned (I sometimes turn the oven off after an hour but leave the tomatoes to slowly dry from the heat of the pilot light...obviously, this only works if you have an old gas stove). When the tomatoes are cool enough to handle, slip off the skins.

In a heavy skillet large enough to hold the pasta, heat a few tablespoons of olive oil and saute 2-3 cloves of finely diced garlic...don't let the garlic brown. Add the tomatoes and break them up with a spoon. Cook for several minutes over medium heat. Turn off until the pasta is ready.

Bring several quarts of water to a rolling boil, add at least 2-3 tablespoons of salt, and dump in the pasta. Stir once or twice, cover, bring back to a boi,l and remove the lid. Cook, stirring occasionally, until the pasta is almost done...taste it regularly and drain, reserving a cup or two of the cooking water, when it still feels a bit firm.

Turn the heat back on under the sauce, add the pasta, and a little of the cooking water if the suace seems too thick (you want it coat the pasta evenly but not be clumpy). Cook together for five minutes or so, stirring regularly to keep the pasta from sticking. Stir in about a cup of chopped flat leaf parsley and salt and pepper to taste. Serve with freshly grated Parmigiano Reggiano and your best extra virgin olive oil for drizzling.