Pasta Baked with Mozzarella and Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pasta your choice
- 1 can tomatoes, chunky
- 100 ml vegetable stock and some cooking water from the pasta
- 1 scoop mozzarella, preferably buffalo mozzarella
- 3 tablespoon parmesan
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- possibly herbs, dried, or additional flavors as desired
- 3 handfuls basil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet and then drain, collecting some of the cooking water. The pasta should be firm to the bite as it pulls again in the sauce.
- For the sauce, peel the onion and the clove of garlic and cut both finely. Cut the mozzarella into slices and wash the basil and pat dry.
- In a sufficiently large pan, sauté the garlic and onions in oil. Put the tomatoes in the pan, add the stock and the salted water from the pasta and simmer gently for a few minutes. Season to taste (I used sea salt, pepper, dried herbs, tomato paste and some anchovy paste) and then add the pasta. Sprinkle with the mozzarella and parmesan and bake at 160 degrees (top and bottom heat) for about 10 minutes. When the cheese is melted and slightly brown, take it out of the oven, arrange on plates and pour the basil over it.
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