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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
3 tbsp extra virgin olive oil, plus more to grease baking pan
1 medium white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 or 2 dried red chilies, crumbled
Sea salt and freshly ground black pepper
3 (14 oz) cans plum tomatoes ( preferably Italian San Marzano)
1 large handful fresh basil, torn
1 tbsp red wine vinegar (optional)
1 lb dried orecchiette pasta
4 big handfuls freshly grated Parmesan
3 balls (each 5 oz) fresh mozzarella, sliced
Preheat oven to 400. Put a large pot of salted water on the stove to boil. Pour olive oil into a wide saute pan; set heat on medium-low and add onion, garlic, chilies and pinches of salt and pepper. Sauté for about 10 minutes, until softened. Add tomatoes and 1/4 cup water to onion mixture. Raise heat to medium, and bring to a gentle boil. Simmer until sauce is slightly reduced (about 20 minutes). Remove from heat and let cool.
Puree sauce in a blender or food processor. Add basil; taste and add salt and pepper as needed. (You may also add red wine vinegar if sauce needs more acidity.) Add orecchiette to boiling water and cook for 30 seconds less than pkg instructs. Drain pasta; transfer to a large bowl. Toss cooked pasta with half the sauce and a handful of Parmesan cheese.
Grease a large pan with a splash of olive oil. Pour in a third of the pasta, then a thin layer of sauce, a handful of Parmesan and a third of the mozzarella. Repeat until you've used all ingredients, ending with a layer of mozzarella. Bake for 15 minutes or until golden, crisp and golden, Serve hot or at room temperature. Serves 6.
BAKED PASTA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
3 tbsp extra virgin olive oil, plus more to grease baking pan
1 medium white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 or 2 dried red chilies, crumbled
Sea salt and freshly ground black pepper
3 (14 oz) cans plum tomatoes ( preferably Italian San Marzano)
1 large handful fresh basil, torn
1 tbsp red wine vinegar (optional)
1 lb dried orecchiette pasta
4 big handfuls freshly grated Parmesan
3 balls (each 5 oz) fresh mozzarella, sliced
Preheat oven to 400. Put a large pot of salted water on the stove to boil. Pour olive oil into a wide saute pan; set heat on medium-low and add onion, garlic, chilies and pinches of salt and pepper. Sauté for about 10 minutes, until softened. Add tomatoes and 1/4 cup water to onion mixture. Raise heat to medium, and bring to a gentle boil. Simmer until sauce is slightly reduced (about 20 minutes). Remove from heat and let cool.
Puree sauce in a blender or food processor. Add basil; taste and add salt and pepper as needed. (You may also add red wine vinegar if sauce needs more acidity.) Add orecchiette to boiling water and cook for 30 seconds less than pkg instructs. Drain pasta; transfer to a large bowl. Toss cooked pasta with half the sauce and a handful of Parmesan cheese.
Grease a large pan with a splash of olive oil. Pour in a third of the pasta, then a thin layer of sauce, a handful of Parmesan and a third of the mozzarella. Repeat until you've used all ingredients, ending with a layer of mozzarella. Bake for 15 minutes or until golden, crisp and golden, Serve hot or at room temperature. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.