Pasta al forno by Magnus Nordlander
Based on a recipe from Jamie Oliver
This is an authentically italian dish, and as such, it is simple, yet delicious. While you don't have to use mezze penne tricolore, it looks great and it tastes great, so unless you're having trouble finding it, I don't see why you wouldn't use it.
As with everything, but especially with simple dishes, quality matters. Use the best quality ingredients and you'll get the best results. Mozzarella di bufala tastes much better than mozzarella made from cow's milk, and it's not much more expensive. The same goes for real parmigiano-reggiano.
Ingredients for 6 servings
- 1 1/8 pounds of mezze penne tricolore
- 1 3/4 pounds of canned whole tomatoes
- 3 garlic cloves, finely sliced
- 1 onion, finely chopped
- 1 tablespoon of red wine vinegar
- 1 teaspoon of powdered chile
- 3 mozzarella balls, sliced thick
- 3 1/2 ounces of parmigiano-reggiano, grated
- fresh basil
- salt
- black pepper, freshly ground
Instructions
Begin by preheating your oven at 390°F. Cook the pasta in plenty of salted boiling water, when it's done, drain it and put it in an oven dish.
While the pasta is cooking, in a skillet, soften the onions in garlic over low heat. Once they are soft, increase the heat to medium, add the canned tomatoes, and crush them slightly with a potato masher. Let this cook for around 10 minutes. Add the vinegar and the chili. Season the sauce with salt and black pepper.
Add the sauce on top of the pasta in your oven dish, and lay some basil leaves on top of the sauce. Top it off with the mozzarella and parmesan.
Bake until golden brown and delicious, and allow to rest for 10 minutes before serving.
Login
Sign up (it's free!)
Sign up for an account and you will be able to add your own recipes, plan your meals and what to shop. And much more.
no credit card is needed)
Comments
No comments yet! Will you post the first one?