Directions
- 1Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
- 2Slice the tomatoes in half and add to the pan with onions together with some basil; let soften.
- 3Add the passata and let it simmer on low to thicken up.
- 4Cook the pasta al dente in salted boiling water and save some pasta water.
- 5Mix the pasta with the sauce and burrata.
- 6Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
- 7Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
- 8Serve with more basil.
Ingredients
- 400 gr pasta (Bertolli Lumache Rigate Maccheroni)
- 1 big onion
- 3 garlic cloves
- 400 gr cherry tomatoes
- 680 gr passata
- lots fresh basil
- 50 gr parmigiano reggiano
- 1 ball burrata
- 1 ball mozzarella
- touch nutmeg
- extra virgin olive oil
- salt
- peper
Equipment
pannetjebaking dishoven
Tips
- Use good pasta so the sauce sticks nice to it.
- Cook the pasta al dente.
- Serve with more basil.
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