Pasta is one of those ingredients that we are not willing to give up, so we have to try to create a thousand and one recipes so that they do not get bored at home and enjoy it to the fullest.
Today we have prepared a cake, simple but exquisite, just brought from Italy, this "Torta di maccheroni al forno" is ideal to give the classic macaroni with tomato a festive air.
- 350 g of rigatoni, you can use macaroni
- 100-125 g grated mozzarella cheese
- Grated Parmesan cheese (to taste)
For the tomato sauce:
- 800 g of crushed tomato
- 2 cloves of garlic
- 1 onion
- 1 tsp dried oregano
- Some fresh basil leaves
- 1 tsp brown sugar
- extra virgin olive oil
- First of all we prepare the sauce, which we can have prepared well in advance. In a low pan Efficient 24 cm we add a splash of extra virgin olive oil and add the very minced garlic. When they begin to brown, add the finely chopped onion and a pinch of salt. Let fry for 10 minutes over medium-low heat.
- Then add the tomato, along with the oregano and fresh basil, add salt and taste. If we see that the tomato is acid, we can add a teaspoon of sugar to compensate for the acidity.
- Let cook over medium-low heat for 40-50 minutes.
- Once the tomato is cooked, it will have lost all the water, leaving us with a thick sauce, which we can strain or not with a chinois or potato masher. We booked.
- In a advance cooker of 20 cm we add enough water with salt to cook the rigatoni. When it starts to boil, add the rigatoni and let them cook for half the cooking time indicated by the manufacturer, you must think that they will continue in the oven later. Once cooked, drain them and place them in a 22 cm tart mould.
- We place them upright, with the hole facing up. Now we sauce with half of our tomato sauce and add grated mozzarella, then we add the rest of tomato sauce and mozzarella, finish with grated Parmesan.
- Bake in a preheated oven at 180ºC for 25 minutes.
Photographs and recipe by MJ .