- List Of Ingredients
- butter, for greasing
- 4 ripe tomatoes, chopped
- 1 tablespoon olive oil, plus extra for drizzling
- 12 oz/350 g fusilli or other short pasta
- pinch of dried oregano
- 1 tablespoon chopped basil
- ½ cup (1½ oz/40 g) grated Parmesan cheese
- 3½ oz/100 g mozzarella cheese, diced
- serves 4
- preparation 20 mins
- cooking 20 mins
Preheat the oven to 350°F/180°C/Gas Mark 4 and grease an ovenproof dish with butter.
Process the tomatoes to a puree in a food processor or blender. Heat the oil in a small saucepan. Add the pureed tomatoes and cook over low heat, stirring occasionally, for 10 minutes, or until thickened.
Meanwhile, cook the pasta in a large saucepan of salted, boiling water until al dente. Drain, and return to the pan. Stir the oregano and basil into the tomato sauce and pour it over the pasta. Sprinkle with the Parmesan and toss well to mix.
Spoon the mixture into the prepared dish, top with the diced mozzarella, and drizzle with oil. Bake for 10 minutes, or until the mozzarella starts to melt. Serve immediately straight from the dish.