Storms and chickens

[Cinnamon]

JAMIES PASTA AL FORNO CON POMODORI E MOZZERELLA (Baked pasta with Tomatoes & Mozzerella)

 

Salt & pepper

Olive oil

1x white onion finely chopped

2 x garlic chopped

1-2 dried red chillis,crumbled

1.5kg toms,peeled & chopped OR 3x400g good quality tinned toms

Large handful Basil leaves

Glug red wine vinegar

400g dried Orecchiette

4 big handfuls grated parmesan

3x 150g balls mozzerella

 

 

Preheat oven to 200c/ gas 6 & put a large pot of salted water on to boil

 

Fry onion, garlic & chilli ,in some olive oil for about 10 mins, until soft but not coloured.

 

Add 1 small glass of water plus tomatoes & simmer for about 20 mins

 

put sauce through a food processor to make a loose sauce.

Add a handful of torn basil leaves ,salt,pepper & a small glug of red wine vinegar.

 

Bring the pan of water back to the boil & cook Pasta according to packet instructions

Drain pasta & toss with half the tomato sauce & a handful of grated parmesan

 

Oil a baking dish (the sort of deep dish you would make Lasagne in is good) & layer the pasta ,then some tom sauce ,a little parmesan & 1 ball of the moxerella,repeating the layers until all is used up,ending with a layer of cheese.

 

Cook for 15 mins, until the top is golden crisp & bubbling.

 

TIPS - Pasta is available from Tesco Finest range

I used garlic in oil & also chilli in oil which was fine

Buffalo Mozzerella is really nice in the sauce

I used tinned toms, which were great

It is just as nice cold - my daughter took it for her packed lunch the next day!