Saturday, October 14, 2006
For a quick & easy pasta dish I made this baked pasta from Jamie Oliver’s Italy cookbook. It’s very traditional & nothing new, just good simple delicious pasta, who doesn’t love pasta with loads of tomatoey sauce & oozy melty cheese. And the best bit is heaps of leftovers to freeze for mid week when I don’t have the time or energy these days to cook most nights. Jamie’s recipe also gives the option of using fresh tomatoes whichI have omitted as that makes it too much hard work! His recipe also says to process the sauce but I went the rustic option & left lumpy, as I said I needed something very, very easy.
Pasta al Forno Con Pomodori e mozzarella (Baked pasta with tomatoes and mozzarella)
Sea salt & freshly ground black pepper
Extra Virgin Olive Oil
1 white onion, peeled & finely chopped
2 cloves of garlic, peeled & finely sliced
1 or 2 dried red chillies, crumbled
3 x 400g tins plum tomatoes
a large handful of fresh basil leaves
I tablespoon red wine vinegar
400g dried orecchiette
4 big handfuls of freshly grated parmesan cheese
3 x 150g balls of mozzarella, sliced
Preheat your oven to 200c & put a large pot of salted water on to boil. To a large pan add a couple of glugs of olive oil & fry the onion, garlic & chilli slowly for about 10 minutes until softened but not browned. Add the tomatoes & a small glass of water, bring to the boil & simmer for about 20 minutes. Tear the basil leaves & add along with the red wine vinegar & salt & pepper to taste. Meanwhile cook your pasta according to packet instructions & drain.
Add half the sauce & a handful of parmesan to the drained pasta & toss. Then rub a large baking dish with a little olive oil & layer a little pasta in the bottom, top with sauce, parmesan & mozzarella slices, then repeat layers until all ingredients used up, finish off with a good layer of cheese. Bake in the oven for 15 minutes until golden & bubbling.