Tomato, mozzarella and basil pasta bake
A firm favourite with everyone, whether it's for a family,
students or a quick supper dish for friends. The tomato sauce can
be spiced up with chilli for those who like it hot or flavoured
with Italian herbs for a taste or Italy.
2 tablespoons olive oil
2 medium onions, finely chopped
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
two 400g cans chopped tomatoes
100ml red wine
200g rigatoni or penne pasta
100g mini mozzarellas (boconcini)
or 1 large mozzarella, cubed
4 tablespoon freshly grated Parmesan
basil leaves, to garnish
LoSalt and freshly ground black pepper to
- Heat the oil in a medium pan and fry the onion for 5 minutes
until softened and lightly golden. Stir in the garlic and ginger
and cook for a further minute.
- Mix in the tomatoes, sugar and wine, bring to the boil and
simmer for 20 minutes. Taste and season with LoSalt and pepper.
Meanwhile, cook the pasta according to manufacturer's instructions
in plenty of boiling water with 1 teaspoon LoSalt added to it.
- Preheat the grill to High.
- Drain the pasta and stir into the tomato sauce. Spoon into a
heatproof dish and gently spread out. Scatter the mozzarella over
the surface then sprinkle over the Parmesan and grill for 3-5
minutes or until bubbling hot and golden.
- Serve with a simple salad.