Simple Pasta al Forno (Pasta Bake)
Serves 6-8
Ingredients
3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely sliced
1 red chilli, finely sliced
1 tbsp tomato paste
2 x 700g jars of passata sauce
1 small bunch fresh basil
Pinch of salt
800g short pasta (e.g. rigatoni or penne)
4 large handfuls of grated parmesan cheese
400g fresh mozzarella or fiori di latte, torn into small pieces
Method
Step 1: Heat olive oil in a pan over medium heat. Add onion and cook for 3-4 minutes or until soft. Add garlic and chilli and cook for another 2 minutes. Add tomato paste and cook for another 3-4 minutes, stirring regularly, until the paste has darkened.
Step 2: Add passata and 4 fresh basil leaves. Season with salt, then bring to boil and reduce heat to low and simmer for 25-30 minutes, or until the flavour has developed and the sauce has reduced slightly (the longer the better).
Step 3: When the sauce is nearly ready, preheat oven to 190°C and lightly grease a baking dish with olive oil. Bring a large saucepan of salted water to boil and cook pasta until al dente. Once cooked, drain and mix with a spoonful of tomato sauce and a handful of parmesan cheese.
Step 4: To assemble, layer a little pasta inside the baking dish, followed by some tomato sauce, a handful of grated parmesan and a handful of torn mozzarella pieces. Repeat these layers until you’ve used all ingredients, ending with a layer of parmesan and mozzarella (I made three layers). Top with basil leaves and a drizzle of olive oil.
Step 5: Transfer to the oven and bake for 15-20 minutes, or until golden and bubbling. Stand for 5-10 minutes before cutting and serving.
