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!
