2020-08-13 / test@t

Al forno pasta from Sorrento

"Al forno" in translation from Italian means "baked in the oven". Al forno pasta was most likely invented by an Italian hostess as a way to finish off the leftovers of pasta cooked for lunch. Put the pasta with sauce in a mold, added cheese and baked. And it turned out so delicious that nowadays they make pasta like that not only from leftovers.

Ingredients

1 clove of garlic
500 g chopped canned tomatoes
5 basil leaves
125 g mozzarella
320 g fusilli (spiral)
70 g of grated Parmesan cheese
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

In a large skillet, heat the oil and add the peeled garlic clove, cook for 1 minute, until aroma appears, then add the chopped tomatoes, salt and add the basil leaves. Cover the sauce with a lid and cook over low heat for 30 minutes. Finally, remove the garlic.

Step 2

Cut the mozzarella into small pieces.

Step 3

Boil fusilli in plenty of salted water until al dente according to package directions. Throw in a colander and transfer to the sauce, stir.

Step 4

Oil a 25 cm ceramic dish and spread out half of the paste. Place half of the mozzarella on it and sprinkle with a little Parmesan. Arrange the remaining spirals and mozzarella and sprinkle with Parmesan cheese.

Step 5

Preheat the oven and grill and place the pasta dish on the top shelf. Bake 5-7 minutes to melt the mozzarella. Garnish with basil leaves and serve.

Cooking time

55m

Servings

Catalog