This 3-ingredient Pasta. Alan Alda

¾ cup olive oil

1 pound any short tubular pasta

Preferably imported Italian

Three 28-ounce cans imported Italian tomatoes

Including the juice

Or 5 pounds very ripe summer tomatoes

Sliced ½-inch-thick

Salt and freshly ground black pepper

½ cup freshly grated Parmigiano-Reggiano cheese

Pour olive oil into a bowl
Add pasta and mix well
Let pasta soak in oil for about 20 minutes
Preheat oven to 400˚F
If using canned tomatoes, add to the bowl with pasta with their juice along with salt and pepper to taste
Mix well, then transfer to a 14-inch-long glass baking dish
If using fresh tomatoes, alternate layers of tomatoes and pasta in the baking dish with tomatoes as top and bottom layers
Bake for about 45 minutes, mixing two or three times if using the canned tomatoes, or leaving the pasta undisturbed if using fresh tomatoes
Remove the casserole from the oven and sprinkle the cheese on top
Mix well and then transfer to a serving dish
Serve immediately without adding extra cheese