Tomato & Basil Baked Pasta

Serves 4

Ingredients:

350g rigatoni pasta

3 cloves garlic

1.1kg tomatoes

2 tbsp fresh oregano leaves

1 tbsp thyme leaves

Large handful basil + a few extra leaves to scatter on top at the end

1 tbsp Worcestershire sauce

1/4 cup grated parmesan

200g mozzarella (slices or grated)

Salt and pepper

Method:

  1. Bring a large pot of salted water to the boil. Cook the rigatoni until al dente (which means the pasta should still have a slight bite to it - it will cook further in the oven) - this should take about 10 minutes. Reserve 1/4 cup cooking liquid before draining the cooked pasta. Set aside.

  2. Preheat the oven to 200˚C.

  3. Roughly chop the garlic and the tomatoes.

  4. In a large saucepan, over medium-high heat, heat 2 tbsp olive oil, the chopped garlic, oregano and thyme leaves. Gently fry for 1-2 minutes or until just starting to golden.

  5. Add the tomatoes and continue to cook, stirring occasionally for 10 minutes. Use a wooden spoon to break up the tomatoes as they cook. They should soften and turn to a chunky liquid.

  6. Stir in the basil leaves, Worcestershire sauce, pasta water, salt and pepper, and allow to simmer for 5-10 minutes so the flavours can develop and the sauce can thicken slightly.

  7. Use a stick blender to roughly puree the tomato sauce (it’s ok if there are still some chunks).

  8. Stir the cooked pasta into the sauce and toss to coat.

  9. Transfer the saucy pasta to a deep baking tray/dish. Scatter the parmesan cheese on top. Followed by the mozzarella slices.

  10. Place in the oven to bake for 20 minutes or until the cheese has melted and is golden brown.

  11. Scatter with the left over basil leaves and enjoy!