Back to pasta again — but I can’t help it, it’s what people most often ask me to write about. Next on the list is pasta al forno, or baked pasta.One of my very first Italian cookbooks was Jamie Oliver’s “My Italy.” I still remember half the recipes by heart, so once again, I’m using his version for inspiration. I’m sure no one will mind Jamie Oliver. The proportions here are for a large baking tray. If you’re cooking just for two, divide the quantities by 2 or 3.
- 1 onion, peeled
- 1 chili pepper, chopped, seeds removed
- 2 garlic cloves
- 1.5 kg ripe tomatoes
- 1 large bunch of basil (leaves only)
- 400 g small pasta shapes (orecchiette, penne, farfalle, etc.)
- 4 handfuls freshly grated Parmesan
- 450 g mozzarella
- olive oil
- sea salt and freshly ground black pepper
Gently sauté the chopped onion, garlic, and chili in olive oil over low heat for 7–10 minutes until softened but not browned. Peel the tomatoes (blanch for 30 seconds in boiling water) and dice them. Add to the pan with about a cup of water. Bring to a simmer and cook for 20 minutes, then blend until smooth and stir in the fresh basil leaves.
Cook the pasta according to package instructions. Grease a baking tray with olive oil. Mix one-third of the pasta with some sauce and Parmesan, spread it on the tray, and top with a third of the mozzarella. Repeat the layers: pasta, sauce with Parmesan, mozzarella. You’ll get 2–3 layers — just make sure the top layer is always mozzarella.
Bake for 15 minutes at 180°C.
Gently sauté the chopped onion, garlic, and chili in olive oil over low heat for 7–10 minutes until softened but not browned. Peel the tomatoes (blanch for 30 seconds in boiling water) and dice them. Add to the pan with about a cup of water. Bring to a simmer and cook for 20 minutes, then blend until smooth and stir in the fresh basil leaves.
Cook the pasta according to package instructions. Grease a baking tray with olive oil. Mix one-third of the pasta with some sauce and Parmesan, spread it on the tray, and top with a third of the mozzarella. Repeat the layers: pasta, sauce with Parmesan, mozzarella. You’ll get 2–3 layers — just make sure the top layer is always mozzarella.
Bake for 15 minutes at 180°C.
