Baked Pasta with Tomatoes and Mozzarella
From Jaime Oliver
EVOO
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 to 2 red chiles, ribs and seeds removed and finely chopped
3 (14 oz) cans whole plum tomatoes, crushed
1/3 cup fresh basil, stems chopped and leaves torn
1 TBSP red-wine vinegar, optional
1 lb orecchiette pasta
2 cups freshly grated parmesan cheese
3 (5 oz) balls fresh mozzarella, sliced
coarse salt and freshly ground black peper
Preheat the oven to 400F. Heat 2 TBSP oil in a large skillet over medium-low. Add onion, garlic, and chiles, and slowly cook until softened, about 10 minutes. Add tomatoes and ½ cup water. Bring to a boil and simmer for 20 minutes. Transfer sauce to a food processor or blender and puree until smooth. Return sauce to skillet and place over low heat. Add basil and vinegar, if using; season with salt and pepper.
Bring a large pot of water to a boil. Add salt and return to a boil. Add the pasta and cook according to package instructions. Drain and transfer to a large bowl. Add half the tomato sauce and ½ cup parmesan; stir to combine.
Coat a 1 1/2quart baking dish with oil. Layer a little bit of pasta in the pan, followed by one-third of the tomato sauce, ½ cup parmesan, and one-third of the mozzarella. Repeat process using remaining ingredients. Bake until golden, crisp, and bubbling, about 15 minutes.