Pasta al Forno Favolosa
I love baked pasta, which is what pasta al forno means (literally “pasta in the oven”). Although traditionally a specialty of southern Italy, it was quite a common and comforting presence on our table as I was growing up. There are hundreds of versions of course and this is only one of the many I have tried but in my opinion close to perfection!
Ingredients (SERVES 4-6)
A bottle or 750ml of tomato passata
2 garlic cloves
Fresh basil
500gr short pasta, like fusilli or rigatoni
Rock salt
A packet of frozen peas (petit pois, possibly)
200gr ham
3 buffalo (or cow) mozzarella
Parmisan cheese
Pecorino romano cheese
Extra virgin olive oil
Method
Turn the oven on at 200C, 180c fan.
Start by making a rich tomato sauce (can be done ahead and see my favourite recipe). Let it simmer until most of the water has evaporated and you have a thick smooth sauce.
Before turning off the heat, add a couple of handfuls of frozen peas which will cook with the residual heat. Don’t forget to add salt to taste and a good glug of olive oil.
If you like things spicy, you could add some chilli flakes at this stage too.
While the sauce is simmering, put a big pot of water to the boil. Remember, pasta needs a lot of water to cook well and plenty of rock salt. I normally add a couple of handfuls of salt for about 5 litres of water.
Once the water starts boiling, add the salt. Let it come back to boil and add the pasta.
Cook a couple of minutes less than indicated on the packet. It will cook further in the oven.
Drain and add to the tomato sauce. Mix well.
Add the chopped ham, two of the mozzarella balls cut in little cubes and a couple of handfuls of grated Parmesan cheese.
Transfer all into a big ovenproof dish (I use a big oval porcelain dish).
Roughly tear up the last mozzarella into chunks and sprinkle over the top, followed by some grated pecorino.
Drizzle a bit of olive oil on top and put in the hot oven for 10 min or until the pasta starts to brown.
Let it sit for a couple of minutes and serve.