Baked Tomato Pasta - cooking recipe

Ingredients

12 medium to large firm Roma tomatoes (1 3/4 lb.)
salt and pepper
3 to 6 cloves garlic, minced
1/2 c. chopped parsley
1/2 c. olive oil
1 lb. dry spaghetti
2 Tbsp. butter or margarine (room temperature)
1/2 c. fresh whole or 2 Tbsp. crumbled dry basil leaves
grated Parmesan (optional)

Preparation

Cut tomatoes in half lengthwise and set cut sides up in a 9 x 13-inch baking pan or dish.
Sprinkle with salt and pepper.
Mix garlic, 1/3 cup parsley and 2 tablespoons olive oil.
Pat mixture over cut sides of tomatoes.
Drizzle 2 tablespoons oil over tomatoes and bake at 425\u00b0 until brown on top, 60 to 70 minutes. Boil spaghetti in 3 quarts water until barely tender to bite, 8 to 9 minutes.
Drain.
In a large warm serving bowl, combine butter, remaining parsley and oil, basil and 4 tomato halves that have been \"skinned\" (discard skins).
Coarsely mash.
Add remaining baked tomatoes and pan juices.
Gently mix with pasta, adding salt, pepper and cheese to taste.