Penne con Pomodori al Forno

A Taste of Southern Italy: My Grandmother's Penne con Pomodori al Forno

This isn't just a recipe; it's a story. A story woven from the threads of family history, the aroma of sun-drenched tomatoes, and the comforting warmth of an 86-year-old grandmother's kitchen. My Nonna, a woman whose hands have played countless melodies on the piano, also possesses a culinary magic all her own. This Penne con Pomodori al Forno recipe is a testament to that magic, a dish she perfected during her years traveling southern Italy as a piano teacher. It's a recipe she taught me, not from a cookbook, but from years of watching her coax simple ingredients into a symphony of flavour.

The beauty of this recipe lies in its simplicity. There's no need for exotic ingredients or complex techniques. Just ripe, juicy tomatoes, a touch of olive oil, a whisper of anchovies (don't worry, they melt beautifully into the sauce!), and the fragrant kiss of fresh parsley. It's a recipe that speaks to the heart of Italian cuisine – fresh, seasonal ingredients transformed into something extraordinary through careful attention and love. Every slice of tomato, carefully layered, every sprinkle of pepper, every simmering minute in the oven, is a testament to the time and care that goes into this dish.

More than just a dish, this recipe is a portal to the past. I remember as a child, perched on a stool in Nonna's kitchen, watching her work her magic. The rhythmic slicing of tomatoes, the gentle sizzle of oil in the pan, the warm glow of the oven – these sensory memories are as much a part of the recipe as the ingredients themselves. It's a dish that evokes a sense of home, of family, of tradition. It’s the taste of sun-drenched Italian summers and countless family gatherings. It's a culinary legacy, passed down through generations, and one I'm honored to share.

The slightly sweet and tangy tomatoes, roasted to perfection in the oven, marry beautifully with the al dente pasta. The simple addition of fresh parsley brightens the dish, adding a vibrant freshness that cuts through the richness of the sauce. And let's not forget the puddle at the bottom of the bowl – that's where the real magic happens! Don’t be afraid of the extra moisture; the liquid adds a wonderful depth of flavor and ensures every bite is bursting with flavour. It's a testament to the rustic charm of this recipe, a reminder that sometimes the best things in life are a little messy.

Making this dish isn't just about following a recipe; it's about connecting with the history and tradition embedded within it. It's a chance to slow down, to savor the process, and to create something truly special. It’s a reminder that the most cherished recipes are often the simplest ones, those passed down through generations, carrying with them the love and memories of those who came before. So gather your ingredients, preheat your oven, and prepare to be transported to the sun-drenched kitchens of Southern Italy. This isn't just a meal; it's an experience.

This recipe is more than a collection of instructions; it's a journey through time and flavour. It’s a testament to the simple elegance of Italian cooking and the enduring power of family recipes. Enjoy the process, enjoy the taste, and most importantly, enjoy the memories it evokes. Buon appetito!

Step-by-step

• Preheat oven to 400°F, and put the water for the pasta on to boil (be sure to salt the water with a couple of heaping spoonfuls of salt).
• Slice tomatoes in 1/4-inch thick slices. (If they are Romas, it's best to slice lengthwise, whereas a rotund beefsteak tomato should be sliced horizontally, parallel with its equator. The idea is to maximize surface area.)
• Cut enough slices to cover the bottom of an oven-proof skillet (cast iron is preferable but anything oven-proof and no larger than 10 inches in diameter will do), without overlapping. Sprinkle a pinch of red pepper flakes, a dash of salt, a dash of pepper and about one quarter to one third of your anchovies on this first layer. Repeat the tomato layering and spicing until you run out of tomatoes. The idea is to make sure you are distributing anchovies and spices evenly.
• Pour olive oil on top of the layered tomatoes. Reduce oven to 375°F, and bake for 20 minutes. At the 15 minute mark, it's safe to put your pasta on to boil.
• The tomatoes are ready when the oil has visibly risen and is boiling. The tomatoes on top should appear somewhat shriveled, perhaps even a bit browned. If the tomatoes get to this point before your pasta is ready, it's fine to turn off the oven and let the skillet keep warm inside.
• When the pasta is al dente, drain and transfer it to a large bowl. Add the tomatoes and toss with fresh Italian parsley and grated cheese. Do not be thrown by the puddle at the bottom of the bowl. It is a very wet sauce that requires thorough tossing and constant grabbing of goodies from the bottom of the bowl with each plate served.