Ingredients

• 1 28-ounce can of crushed tomatoes
• 1 clove garlic, coarsely chopped
• 1/2 pound whole wheat penne pasta (8 ounces)
• 1/4 cup olive oil, plus a little extra for drizzling
• 1/4 cup dried oregano
• 2 teaspoons sea salt
• 1/2 teaspoon fresh ground pepper
• 4 - 5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

Directions

1. Put oven rack in center of oven.
2. Preheat oven to 450 degrees F.
3. Grease an 8x8 inch glass baking dish and set aside.
4. In a food processor, blend together the crushes tomatoes and garlic.
5. Pour this mixture into a medium bowl and add uncooked pasta.
6. Also add 1/4 cup of olive oil, oregano, salt, and pepper.
7. Toss until all ingredients are coated.
8. Line the bottom and sides of baking dish with tomato slices.
9. Then pour the pasta/tomato sauce mixture in the dish on top of the fresh tomatoes.
10. Layer the rest of the fresh tomatoes on top, to completely cover the pasta mixture.
11. Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy and the pasta is cooked (about 1 hour).
12. Let dish cool about 5 minutes before serving.