Pasta al Forno Croccante
*Note: You will need a conversion table for the measurements or just use your best guess!
300g short pasta (penne or rigatoni striped) – a bottle of tomato sauce (350ml) – 100g of mozzarella – breadcrumbs, Parmesan cheese, onion or shallot, oil, salt and sugar
“Dear Jessica, on the preparation of pasta sauce I could write a book. I do not know if it is already occupied Martha Stewart, Mario Batali probably did. In any case, my advice is simple: do fry the onion or shallots with the oil in a pan, then pour the tomato sauce, add salt, add a pinch of sugar and cook. If you see that you are drying out too much, add half a glass of water: the chefs turn up the mouth, but it cannot hurt! Meanwhile cook the pasta in plenty of salted water. Drain the pasta a few minutes before cooking Recommended (because we’re going to finish cooking in the oven). Season with the sauce, add the diced mozzarella and put all the mixture into a baking dish. Above sprinkle with breadcrumbs and Parmesan cheese: makes a nice tasty crust. Put in the oven for half an hour at 200 degrees (centigradi!). It’s ready when top has formed a golden crust (see photo above).“
– Google Translation, See Preparation Here