Once Upon a Time in Italy: Baked Penne with Tomatoes and Olive Oil

We've talked before about moments in time that somehow get stuck in our memory banks: favorite experiences, happy times, photo-worthy scenery. I recently listened to a story I want to word into permanence.

Ginny once told me about an evening in Italy. She went as a chaperone with her daughter Claire's soccer team and as the trip was winding down, Ginny and her friend Mary sat in the outdoor patio of a restaurant on the edge of the village town square finishing dinner. Their young charges, weary of being stationary, rented old bicycles and rode through the village and into the countryside, wearing flirty skirts and flip flops, occasionally wheeling by to check in.

As the two friends lingered over dessert and maybe another glass of wine, the mayor (so the waiter said) walked into the square and started setting up a raised platform. Soon other helpers joined him, unfolding wooden chairs and setting them up in neat curved rows opposite the stage. The sun began to set and square's string lights twinkled on forming a tent over the staging area. Before long, villagers strolled into the seating area slowing filling up the neat rows to become the audience.

After a bit, the murmur of the small crowd stopped. A chorus filed in and took its place toward the back of the small stage. A cello player, two violinists, and a flute joined the ensemble and sat down. Two people, a silver-haired man in a tuxedo and a slim young women in a long black dress, made their way through the neat rows onto the front of the stage. The cello player tapped his bow on his cello and the music began.

Opera, most certainly Verdi or Puccini, wafted out over the golden Italian evening and Ginny and Mary held their breath to hold the vision as long as possible.

Here's a recipe Ginny brought back with her from that trip. It sounds impossible, improbable and unlikely to work; but have faith, it is easy and very good. As in the best of Italian food, this recipe consists of simple ingredients and simple instructions. Quality of ingredients is the key here—best of dried pasta, best canned Italian tomatoes, first press olive oil, the best Parmesan you can afford, and the freshest garlic.

Put uncooked pasta in baking dish (at least 6”x 9”) and cover with olive oil. Add salt, black pepper, and garlic. Cover and let stand for 1½ hours, stirring every 30 minutes.

Stir canned tomatoes into uncooked pasta and olive oil, add herbs and balsamic if desired, and bake at 350° for one hour stirring every 15 minutes. Let sit for 10 minutes. Serve with Parmesan or Romano cheese.