Bitontina. I’m not sure where this one came from, but it’s delicious!
I’m not sure where this one came from, but it’s called Bitontina. I first had it in Italy, when one of my aunts made it for us. It’s just one of those dishes that is unexpected. I use dried oregano in this one, and we actually grow it and dry it ourselves. Of course store bought dry oregano works just as well. Grape tomatoes or cherry tomatoes work best for this recipe. I find that two pints of tomatoes are the perfect amount for one pound of spaghetti. There’s just something about tomatoes, garlic and oregano cooking together that makes your mouth water. Is it just me?
There is a little debate in our family about this one. I cut my tomatoes in half for this recipe. I think it soaks up the all the garlic and oregano that way. My mom doesn’t cut the tomatoes at all and it is equally good. They kind of burst in the oven that way. Your choice! Once the tomatoes have cooked you can refrigerate the sauce to make ahead or even freeze the sauce for a later date.
This has has become a family favorite.
Bitondina
Ingredients
- 1 pound spaghetti
- 2 pints grape or cherry tomatoes
- 1/2 cup Italian style breadcrumbs
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese grated
- 2-3 cloves fresh garlic chopped fine
- salt to taste
- pepper to taste
Instructions
- Pre-heat the oven to 375 degrees. Cover a large cookie sheet with tin foil (you'll thank me later). Wash the tomatoes.
- Cut the tomatoes in half and place them cut side up on the cookie sheet. Keep going until your cookie sheet is full. You want to crowd the tomatoes side by side.
- Top the tomatoes with salt. Tomatoes like salt. Sprinkle them with some pepper. Now top the tomatoes with the chopped garlic and oregano .Blanket the tomatoes with a layer of breadcrumbs, This will add flavor as well as keep your garlic from burning. Now add the olive oil around the tomatoes. Make sure there is a good layer of olive oil! I know it seems like a lot, but this is the sauce!
- Roast the tomatoes for 30-45 minutes. Keep a close eye on them so they don't burn. Personally, I like it when the edges are just a little over done. You want them nice and roasted.
- In the last few minutes of cooking, cook your spaghetti al dente. Drain and pour the tomato mixture over the pasta. Mix in your Parmesan cheese. Toss to coat.
