Butter, for greasing
1 (28-ounce) can crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound (8 ounces) mezze penne or other small pasta
1/3 cup olive oil, plus extra for drizzling
1/4 cup dried oregano
2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Put an oven rack in the center of the oven. Preheat the oven to 450°. Butter an 8 by 8-inch baking dish. Set aside.
Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt and pepper. (Be sure to use a small pasta, i just used a regular penne and some of the pasta didn't cook all the way!) Toss until all the ingredients are coated.