baked pasta caprese

Ingredients:

• 12 oz dry penne or orecchiette pasta
• 2 to 3 cups marinara sauce (preferably the excellent marinara from Cafe Sicilia!)
• salt and black pepper to taste
• a generous pinch of red pepper flakes
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves, torn or shredded. Extra for garnish.
• 8 oz fresh mozzarella (about 2 balls or more if you like!) half sliced into rounds and half cubed
• 1 1/2 cups freshly grated parmesan cheese, divided

Method:

Cook the pasta according to the package instructions and drain, reserving a little of the pasta water.

Put the marinara sauce in a large non stick pot and heat over low heat, add the salt, pepper and red pepper flakes.

Add the pasta and stir carefully to coat the pasta with sauce. Add 3/4 of the grated Mozzarella, the cubed mozzarella and the fresh basil. If necessary thin the sauce with the pasta water by adding a little at a time.

Put the pasta in a large buttered oven proof dish. Top with the remaining parmesan and sliced fresh mozzarella cheese.

Place in the center of the oven and broil for about 5 min until the cheese has melted and starts to brown.

Keep a close eye on it so that it does not burn!

Garnish with addition basil leaves.

This is a great lunch dish or as a side with grilled veal chops!

Buon Appetito!