Sunday Supper: Roast Tomato Pasta Bake With Mozzarella And Parmesan

In our opinion, Italian is the definition of comfort food but instead of picking up that phone to call Dominos we have the perfect recipe that will hit the spot. This gorgeous pasta bake is an Italian favourite and will satisfy the brood this evening. This recipe serves four.

Ingredients

One tablespoon of olive oil

One large onion, finely chopped

Two cloves of garlic crushed and chopped finely.

One red chili finely chopped

Two cans of chopped tomatoes

One handful of fresh basil roughly chopped

150 grams of Parmesan cheese

150 grams of mozzarella

Salt and pepper to taste.

400 grams of penne pasta

Method 

Preheat your oven to 180 degrees Celsius and place a large pot of salted water on the stove to boil. Cook pasta as recommended.

In a large frying pan fry the onions, garlic and chili in olive oil on a medium heat.

Fry for about 10 minutes until the vegetables soften and add the tomatoes along with a mug of water.

Bring the sauce to the boil and simmer for about 20 minutes.

Using a hand held blender or food processor blitz into a smooth sauce. Place back into the pan.

Throw in your basil leaves.

Drain your pasta before adding half of the sauce along with the Parmesan.

Place the pasta in a oven proof dish and top with the remainder of the sauce. Tear the mozzarella into large chunks and place on top.

Bake for 15 minutes until the top is golden and crisp.