This pasta dish tastes as good as it looks.
A generous amount of al dente pasta, layered with melting mozzarella, oven-baked sweet tomatoes, oregano, Parmigiano and crispy breadcrumbs.
What’s not to love about it?
It’s a family favourite and you will find most of you at the table will be fighting over the crunchy pasta bits of top!
It is the ideal meal to prepare if you have left-over pasta or left-over sugo, or both.
The other day I cooked a pork stew and I intentionally cut off the bones of the ribs to add to a garlic and tomato slow-cooked sauce to have the following day.
We Italians don’t waste anything when it comes to cooking!
All I had to do yesterday was boil up some pasta until just before al dente, as it will keep cooking in the oven, mix the sauce through, throw in a good amount of bocconcini (any melting cheese you have in the fridge will do), Parmigiano, dried oregano, black pepper.
Ingredients for 4 people
500 ml (2 cups) of tin tomatoes
250 ml (1 cup) water
2 garlic cloves, bashed
3 pork rib bones
1 bay leaf
2 tablespoon of extra virgin olive oil
400 gr (3/4 packet) of Fusilli or Rigatoni
1 cup of breadcrumbs
1 cup of mozzarella cheese
1 cup of halved cherry tomatoes
1/2 cup of parmesan, grated
1/4 cup of dried origano
salt and pepper to taste
Sautee’ the garlic in oil, add the bones, the tomatoes and the water and bring to the boil. Turn th wheat down, add 2 teaspoons of salt a 1 bay leaf and slow cook for 1 hour.
Bring a large pot of salted water to the boil.
Drop in you pasta and cooked until 3/4 done.
Pour the pasta onto an oven dish generously smeared with sugo (tomato sauce) and dusted with bread crumbs. Cover with tomato sauce.
Top it with halved tomatoes, more Parmigiano, mozzarella, dried oregano and more coarsely chopped bread crumbs.
I covered it in foil and baked it for 20 minutes at 200 Celsius (392 degrees Fahrenheit), then uncovered for a further 15 minutes to create a crunchy crust.
My teenager niece and nephew polished off their plates so well I needn’t have put them in the dish washer…