4 cups cooked rigatoni, al dente
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 cup olive oil
1 cup water
2 cups fresh tomatoes, cubed and seeded
1 cup Greek oregano leaves, loosely packed
salt and pepper to taste
Mix all ingredients gently, and pour into a baking-serving dish. Bake for only 10 minutes in a 400 degree oven. Do not overbake, so that tomato and oregano still keep their freshness and dish does not become dry.
Makes 6 as a side dish or 4 as a main course.