Alan Alda Baked Pasta With Tomatoes and Parmesan

3/4 cup olive oil
1 pound rigatoni or penne pasta
2 28-ounce cans crushed tomatoes, preferably organic, or 4 pounds very
ripe summer tomatoes, cored and sliced 1/2 inch thick
Coarse salt and freshly ground black pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Preheat oven to 400 F. Place oil in a large bowl. Add dry pasta and
stir until well coated; let stand for 20 minutes.
Add tomatoes to pasta mixture; season with salt and pepper. Stir to
combine. Transfer to a 2 1/2-quart baking dish. Cover with a
parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden
spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer,
alternating with the pasta mixture, beginning and ending with the tomatoes. And
be sure to bake without stirring.)
Remove from oven, sprinkle with cheese, and stir to incorporate. Serve
immediately.

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