Summary

Ingredients

• 300 g ribbon noodles, thin, e.., Bucatini
• 350 g mozzarella
• 4 tablespoon cheese (pecorino), grated; alternatively parmesan
• 4 tablespoon olive oil
• 1 onion (s)
• 1 bunch basil, alternatively TC pack
• 2 packs tomato (s), cut into pieces
• sugar
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet, rinse. Cut the mozzarella into strips. Pour off the liquid from a packet of tomatoes. Preheat oven to 220 degrees. Lightly fry the onion and half of the basil in 2 tablespoons of olive oil. Deglaze with the chunky tomatoes. Bring to the boil again, season with sugar, salt and pepper. Take it off the stove. Stir in 2 tablespoons of oil and remaining basil. Pour the sauce, pasta, mozzarella and pecorino cheese in layers into a baking dish, start with the sauce and finish with the mozzarella and pecorino cheese. Bake the casserole in the preheated oven for 25 minutes.
2. If very good fresh tomatoes are available, these are of course preferable to tomato tetrapacks.