Pasta al forno

20 mins
Serves 1
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Directions

  1. 1Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
  2. 2Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
  3. 3Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
  4. 4Slice the tomatoes in half and add to the pan with onions together with some basil; let soften.
  5. 5Slice the tomatoes in half and add to the pan with onions together with some basil; let soften.
  6. 6Slice the tomatoes in half and add to the pan with onions together with some basil; let soften.
  7. 7Add the passata and let it simmer on low to thicken up.
  8. 8Add the passata and let it simmer on low to thicken up.
  9. 9Add the passata and let it simmer on low to thicken up.
  10. 10Cook the pasta al dente in salted boiling water and save some pasta water.
  11. 11Cook the pasta al dente in salted boiling water and save some pasta water.
  12. 12Cook the pasta al dente in salted boiling water and save some pasta water.
  13. 13Mix the pasta with the sauce and burrata.
  14. 14Mix the pasta with the sauce and burrata.
  15. 15Mix the pasta with the sauce and burrata.
  16. 16Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
  17. 17Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
  18. 18Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
  19. 19Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
  20. 20Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
  21. 21Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
  22. 22Serve with more basil.
  23. 23Serve with more basil.
  24. 24Serve with more basil.

Ingredients

  • 400 gr pasta (Bertolli Lumache Rigate Maccheroni)
  • 400 gr pasta (Bertolli Lumache Rigate Maccheroni)
  • 400 gr pasta (Bertolli Lumache Rigate Maccheroni)
  • 1 big onion
  • 1 big onion
  • 1 big onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 400 gr cherry tomatoes
  • 400 gr cherry tomatoes
  • 400 gr cherry tomatoes
  • 680 gr passata
  • 680 gr passata
  • 680 gr passata
  • lots fresh basil
  • lots fresh basil
  • lots fresh basil
  • 50 gr parmigiano reggiano
  • 50 gr parmigiano reggiano
  • 50 gr parmigiano reggiano
  • 1 ball burrata
  • 1 ball burrata
  • 1 ball burrata
  • 1 ball mozzarella
  • 1 ball mozzarella
  • 1 ball mozzarella
  • touch nutmeg
  • touch nutmeg
  • touch nutmeg
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • salt
  • salt
  • salt
  • peper
  • peper
  • peper

Equipment

pannetjebaking dishoven

Tips

  • Use good pasta so the sauce sticks nice to it.
  • Cook the pasta al dente.
  • Serve with more basil.