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Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella)
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Total Time:
1 hour 35 minutes
Authentic Italian pasta dish loved by families and monks alike. Restored faith in this recipe after trying it with quality ingredients like organic pasta, extra virgin olive oil, and freshly made mozzarella at a school in Italy. Delicious and satisfying dish enjoyed by 1,000 kids.
Ingredients:
  • extra virgin olive oil
  • 1 white onion peeled and finely chopped
  • 2 cloves garlic peeled and finely sliced
  • 1-2 dried red chillies crumbled
  • 1.5 kg ripe tomatoes or 3 x 400g cans of good-quality plum tomatoes
  • 1 large handful fresh basil leaves
  • 1 tablespoon red wine vinegar optional
  • 14 oz dried orecchiette
  • 4 big handfuls Parmesan cheese freshly grated
  • 3 x 5 oz mozzarella balls
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6 and bring a large pot of salted water to a boil. In an appropriately sized pan, warm a couple of lugs of extra virgin olive oil. Sauté onion, garlic, and chili over medium-low heat for 10 minutes until softened. If using fresh tomatoes, remove cores, blanch in boiling water, then peel, deseed, and chop. Add fresh or canned tomatoes to the onion mixture with a small glass of water. Simmer for 20 minutes, then blend the mixture to make a sauce. Stir in torn basil leaves, salt, pepper, and a splash of red wine vinegar. Boil the orecchiette in the salted water, then toss with half of the tomato sauce and Parmesan. Grease a baking pan, layer pasta, tomato sauce, Parmesan, and mozzarella, then repeat layers, finishing with cheese on top. Bake for 15 minutes until golden and bubbly. Serve hot and enjoy!

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