SLOW COOK - SERVES 4
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
2 - 14oz (400g) cans italian plum tomatoes, chopped or 2 1b (1kg) fresh tomatoes, seeded and chopped
2 tsp fresh oregano or 1 tsp dried
salt, black pepper
1 lb (500g) dried pasta
8oz (250g) mozzarella cheese, cut in to l in (2.5cm) dice
2/3 cup (60g) freshly grated parmesan, plus additional to serve
Preheat oven to 400°F (200°C).
Heat oil in a skillet. Add garlic and cook over medium high heat until fragrant, 1 minute. Add tomatoes and oregano and simmer rapidly, stirring occasionally, until thickened, 15 minutes. Add salt and pepper to taste. Remove and reserve 6 tbsp tomato sauce from the pan. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain, reserving 1/2 cup pasta water. Toss drained pasta with remaining
sauce, adding reserved water as needed. Place half the pasta in an oiled 12in x 8in x 3in (30cm x 20cm x 5cm) oven-proof dish. Cover with half the mozzarella and half the parmesan. Top with remaining pasta. Cover with reserved tomato sauce and remaining mozzarella. Sprinkle with remaining parmesan. Bake until golden and bubbling, 15 minutes.
WHICH PASTA?
Tubes or shapes - penne, rigatoni, fusilli.
THINK AHEAD
Assemble and leave to cool completely. Cover, unbaked and refrigerate up to 8 hours in advance. Bake as directed. Alternatively, cover unbaked and freeze up to 3 weeks in advance. Defrost overnight in refrigerator. Cook in preheated 400°F (200°C) oven for 30 minutes.
VARIATION
PAN-COOKED TOMATO AND MOZZARELLA
Make sauce as directed, but over low heat. Add mozzarella to the hot sauce and heat gently until just melting, 1 minute. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add drained pasta with parmesan to the hot sauce. Toss well to coat, adding reserved water as needed. Serve hot with extra parmesan.
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
2 - 14oz (400g) cans italian plum tomatoes, chopped or 2 1b (1kg) fresh tomatoes, seeded and chopped
2 tsp fresh oregano or 1 tsp dried
salt, black pepper
1 lb (500g) dried pasta
8oz (250g) mozzarella cheese, cut in to l in (2.5cm) dice
2/3 cup (60g) freshly grated parmesan, plus additional to serve
Preheat oven to 400°F (200°C).
Heat oil in a skillet. Add garlic and cook over medium high heat until fragrant, 1 minute. Add tomatoes and oregano and simmer rapidly, stirring occasionally, until thickened, 15 minutes. Add salt and pepper to taste. Remove and reserve 6 tbsp tomato sauce from the pan. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain, reserving 1/2 cup pasta water. Toss drained pasta with remaining
sauce, adding reserved water as needed. Place half the pasta in an oiled 12in x 8in x 3in (30cm x 20cm x 5cm) oven-proof dish. Cover with half the mozzarella and half the parmesan. Top with remaining pasta. Cover with reserved tomato sauce and remaining mozzarella. Sprinkle with remaining parmesan. Bake until golden and bubbling, 15 minutes.
WHICH PASTA?
Tubes or shapes - penne, rigatoni, fusilli.
THINK AHEAD
Assemble and leave to cool completely. Cover, unbaked and refrigerate up to 8 hours in advance. Bake as directed. Alternatively, cover unbaked and freeze up to 3 weeks in advance. Defrost overnight in refrigerator. Cook in preheated 400°F (200°C) oven for 30 minutes.
VARIATION
PAN-COOKED TOMATO AND MOZZARELLA
Make sauce as directed, but over low heat. Add mozzarella to the hot sauce and heat gently until just melting, 1 minute. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add drained pasta with parmesan to the hot sauce. Toss well to coat, adding reserved water as needed. Serve hot with extra parmesan.
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