Baked Pasta with Tomatoes and Mozzarella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive oil
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 to 2 red chilies, ribs and seeds removed, finely chopped
3 14 oz cans plum tomatoes, crushed
1/3 c fresh basil, steams chopped and leaves torn
1 tbsp red wine vinegar
1 pound orecchiette pasta (the little hats)
2 c freshly grated Parmesan cheese
3 5 oz balls, fresh mozzarella, sliced
Salt and pepper freshly ground
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Directions: |
Directions:Preheat the oven to 400º Heat 2 tbsp oil in a large skillet over medium-low heat. Add onion, garlic and chilies, and slowly cook until softened about 10 minutes. Add tomatoes and 1/2 c water. Bring to a boil and simmer for 20 minutes. Transfer sauce to a food processor or blender and puree until smooth. Return sauce to skillet and place over low heat. Add basil and vinegar. Season with salt and pepper.
Bring a large pot of water to a boil. Add salt, and return to a boil. Add the pasta and cook according to package instructions. Drain and transfer to a large bowl. Add half the tomato sauce and 1/2 c parmesan, stir to combine.
Coat a 1-1/2 quart baking dish with oil. Layer a little bit of pasta in the pan, followed by one third of the tomato sauce, 1/2 c parmesan, and one third of the mozzarella. Repeat process using remaining ingredients. Bake until golden, crisp and bubbling, about 15 minutes. |
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Number Of
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Number Of
Servings:4 servings |
Personal
Notes: |
Personal
Notes: I saw this made on TV while visiting Grammie and Grampa Milligan. It's from Jaime's Italy, by Jamie Oliver.
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