Baked Pasta alla Tranese

Method12 steps · about 1 hr 50 min

1. 1

   Step 1: Fry the chopped onion (1) in a little olive oil until translucent

   Uses 1 small onion, chopped · A little oil for onion; share of 3 tbsp total unstated

2. 2

   Step 2: If using fresh sauce tomatoes, briefly blanch them in boiling water, peel, deseed and chop. Add either these 500 g prepared tomatoes or 700 g passata to the sautéed onion, with a pinch of salt, black pepper to taste and the ½ teaspoon sugar.

   Uses Choose 500 g prepared ripe tomatoes or 700 g tomato passata for the base sauce · 1/2 tsp sugar · Salt to taste · Black pepper to taste for the sauce · Onion already sautéed in olive oil · Water for blanching fresh sauce tomatoes, only if taking that route

3. 3

   Step 3: Simmer over a medium heat for 15-20 minutes.

   Simmer sauce · 20 minUses Sauce prepared from step 2

4. 4

   Step 4: Halve the 500 grams cherry tomatoes and put them to marinate in a bowl with the crushed garlic, basil and a pinch of salt.

   Uses 500 g cherry tomatoes/datterini, halved · 1 crushed garlic clove · 4–5 basil leaves, torn · A pinch of salt for marinade

5. 5

   Step 5: Half cook the pasta in plenty of boiling salted water, drain and mix with the tomato sauce after keeping aside enough sauce to layer the bottom of your oven dish.

   Half-cook pasta · 10 minUses 500 g pasta tubes · Unmeasured pot of pasta water · Unmeasured salt for pasta water · Prepared sauce from step 3; reserve some before mixing with pasta

6. 6

   Step 6: Ladle the saved sauce into the bottom of an oven dish (earthenware is traditional if you have one).

   Uses Some prepared tomato sauce reserved for the dish base; actual quantity unstated

7. 7

   Step 7: Spread a first layer of the prepared pasta and sauce over the reserved sauce in the dish. Sprinkle with some of the measured Pecorino and Parmesan, saving some for the second layer and top, then add 150 g stracciatella (half the 300 g supply).

   Uses Prepared pasta and sauce from step 5 · 45 g total pecorino divided among layers and topping; this layer share unmeasured · 45 g total Parmesan divided among layers and topping; this layer share unmeasured · 150 g (half of 300 g) for first cheese layer

8. 8

   Step 8: Add a second layer of the remaining sauced pasta, some more of the measured grated cheeses and the remaining 150 g stracciatella. Finish with the rest of the sauced pasta.

   Uses Use the remaining sauced pasta for the second and final layers · Use part of remaining 45 g supply; per-layer share unmeasured · Use part of remaining 45 g supply; per-layer share unmeasured · Remaining 150 g stracciatella for second cheese layer

9. 9

   Step 9: Cover the last layer with the marinated cherry tomatoes, garlic and basil

   Uses Marinated tomatoes, garlic and basil from step 4 · Completed pasta-and-cheese layers before adding the raw marinated tomato topping

10. 10

    Step 10: Sprinkle breadcrumbs and some more grated cheese on top, drizzle with olive oil.

    Uses Assembled pasta layers and marinated tomato topping from step 9 · Breadcrumbs as required; amount not stated · Any extra cheese for top comes from total supply; amount unstated · Any extra cheese for top comes from total supply; amount unstated · Drizzle with an unmeasured share of 3 tbsp total

11. 11

    Step 11: Bake at 180°c (356°F) for 45 minutes until you will have formed a nice crust on the well-roasted tomatoes.

    Bake pasta · 45 minUses Prepared layers and topping from step 10

12. 12

    Step 12: Remove from oven, let stand and serve sprinkled with some fresh parsley as required

    Uses Finished dish from step 11 · Fresh parsley as required for serving; amount unstated