Following on from the success of Young Sarah's Cake, I decided to give another recipe from Jamie’s Italy another go – the baked pasta with tomatoes and mozzarella.
Cooked, salad, piglets
We had lunch al fresco, with a bottle of wine and a salad. I also broke in my new Nigella Lawson’s Living Kitchen salt & pepper piglets! I don’t think they’re available in Australia – I picked them up at Breeze in Cambridge. I’m not really a fan of pre-ground, sneeze-inducing pepper, so I’ve filled one piglet with salt, and the other with dried chilli flakes. (Essential for any pasta!)
This dish is extremely simple, but very very tasty. You layer cooked orechiette with a simmered tomato sauce (tinned tomatoes, onion, garlic, dried chillies), fresh basil leaves, parmesan and mozzarella cheese.
Ready for Oven
Then it just needs to be baked for 15 minutes until the cheese is melted and the sauce is bubbling.
While it was cooking, I made a salad. The first thing I did was to leave some tomatoes in the sun to make them delicious and intensify their tomato-iness.
I tried to recreate that fabulous salad that I ate in Rome - thinly sliced fennel, mixed salad leaves, grated carrot and tomatoes. Mine wasn’t exactly the same, but it was still pretty good!
This pasta is absolutely delicious! All the flavours just compliment each other so perfectly. It's great hot, straight from the oven, and any leftovers are fabulous eaten cold or microwaved. I think making this pasta is definitely the way forward when entertaining for large groups.
Table on porch
I am so glad that Spring is here!