Thu, 5 September 2024
Ingredients:
Method:
Over medium heat, add oil into a pan and put in the shallots and the garlic; let it cook for 3-4 minutes without getting burned then add the basil leaves and the passata.
Let it cook for 20 minutes and set aside.
Bring a pot of water to the boil, add salt and cook the pasta al dente and strain it.
Mix the pasta in the tomato sauce.
Have a Pyrex tray ready for this; put a little bit of butter in the tray, lay down a 1/3 of the pasta, add the diced mozzarella, the grated cheese and add more pasta on top.
Again, add the diced mozzarella and the grated cheese.
Put the last bit of pasta on top, add the mozzarella and the grated cheese.
Set the oven to grill, put the dish under it and let it get nice and gratinated.
Add some fresh basil leaves and serve.
Wed, 4 March 2026
Chef: Simon O’Connell
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