Preheat oven to gas mark 6/200C. Cook pasta in boiling water until slightly before al dente (it will cook further in the oven). Drain
pasta and set aside.
Chop mozarella finely and add to tomato sauce with 3/4 of grated parmesan and 3/4 of basil. Stir, cover and simmer for a few minutes
more until cheese melts.
Mix pasta thoroughly with sauce, turn into oiled gratin or lasagne dish. Scatter remaining basil and parmesan over top. Bake
in top part of oven for 15-20 minutes until browned on top. Serve with green salad and a good Chianti (eg Antinori) or Rosso di
Montalcino (Il Poggione or Col D'Orcia).
Carnivores can also add sliced Italian pizza or luganega sausage (1/4 inch thick sliced on bias) to this when the cheeses are put
into the sauce, brown the luganega slices in a little oil first. Spanish chorizo also works well.
From: Iain Noble
Posted By:Iain Noble
Post Date: Tue, 29 Jul 1997
*BACK TO PASTA*