BAKED PERCIATELLI & A SLICE TO THE THUMB

THIS ISN'T ONE OF THE BEST, FOLKS!

This is actually quite a weird one. Any real chef would think this isn't right. But while I was slicing the garlic I almost took my thumb out. So we will blame the sequence of how this was prepared on the loss of blood.

Ingredients...

Perciatelli

Roma Tomatoes

Garden Style Sauce

Asiago Cheese

Garlic

Olive Oil

Salt

Preheat oven to 350 degrees. Slice tomatoes, chop garlic and place on a sheet pan with drizzled olive oil. Bake for 10 minutes. During this time you should have water boiling for the perciatelli. Once the perciatelli is al dente, I took a round glass dish and started with some garden style red sauce, then the perciatelli, topped with the baked tomatoes and showered the dish with asiago. Let it bake for about 10 minutes.

*This post is proof that I do not lie and pretend that I am some marvelous cook. But, it was tasty and I am having the leftovers for lunch today.