Ingredients
Scale
- 400g (14 oz) dried or fresh pasta (preferably penne or ziti)
- 500g (1 lb) ripe tomatoes or high-quality canned tomato passata
- 200g (7 oz) fresh mozzarella cheese, sliced or torn
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- Fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Optional: grated Parmesan cheese for added flavor
Instructions
- In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the ripe or canned tomatoes, season with salt and pepper, and simmer for 15-20 minutes until sauce thickens. Add chopped basil towards the end for authentic aroma.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, reserving a cup of pasta water.
- Preheat your oven to 200°C (390°F). Mix the cooked pasta with the tomato sauce, adding reserved pasta water if needed for consistency.
- Transfer the pasta and sauce mixture into a baking dish. Distribute slices of fresh mozzarella evenly over the top and sprinkle with grated Parmesan if desired.
- Bake in the preheated oven for 15-20 minutes, until cheese is golden and bubbly. Rest for a few minutes before serving. Garnish with extra basil leaves.
Notes
- For a richer flavor, drizzle extra olive oil before serving.
- Use fresh basil for the best aroma and taste.
- Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- To reheat, microwave or warm in a skillet on the stove, adding a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg