You may also like
Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 6 ounces pasta dried
- 14 ounces italian plum (roma) tomatoes whole, canned, drained
- 2 tablespoons olive oil
- 5 ounces mozzarella cheese diced
- 4 ounces parmesan, parmigiano-reggiano cheese, grated grated
- 2 tablespoons basil fresh, chopped
- 1 x salt
- 1 x black pepper ground
Method
- Cook the pasta in boiling water until just tender.
- Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
- Add the mozzarella, half the parmesan, basil and seasoning to taste.
- Bring to the boil and remove from heat.
- Drain the pasta and place in 1 1/2 pint ovenproof dish.
- Pour the sauce over the pasta and mix well.
- Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 minutes until the cheese is golden.
