Tomato and Mozzarella Al Forno
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Italian plum tomatoes/2 pound fresh tomatoes, seeded and chopped||14 Ounce, chopped (400 Gram)|
|Fresh oregano/1 teaspoon dried oregano||2 Teaspoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Mozzarella cheese||8 Ounce, cut in to 2.5cm (1 in) cubes|
|Grated parmesan||3 Ounce|
Preheat oven to 200°C (400°F) Gas 6.
Heat oil in a large frying pan.
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 30cm x 20cm x 5cm (12in x 8in x 3in) 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.