Pasta alla Formiana

Pasta alla Formiana Photo: Amy Neunsinger


  • Cooking spray
  • 1 (28-ounce) can crushed tomatoes, with juice
  • 1/2 cup low-sodium chicken broth
  • 1 garlic clove, coarsely chopped
  • 2 cups (8 ounces) mezze penne or other small pasta
  • 4 tablespoons olive oil, divided
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ripe beefsteak tomatoes, sliced 1/4 inch thick


1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.

2. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, salt, and pepper.

3. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.

4. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes.

  • Prep Time:
  • Cook Time:

  • Pasta alla Formiana is a quick and very simple dish that you can make with ingredients that you can find at the grocery store.
  • Yield: Makes 6 servings (serving size: 1/6 pasta)

Nutritional Information

Calories per serving: 297
Fat per serving: 10.7g
Saturated fat per serving: 1.4g
Monounsaturated fat per serving: 6.9g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 8g
Carbohydrate per serving: 44g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 509mg
Calcium per serving: 0.0mg

Good to Know

This recipe may be simple to make, but the flavors areanything but. Crushed, can-tomatoes mixed with the chopped fresh variety make for a bright blend atop pasta.

Giada De Laurentiis Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.