Sorrentina Pasta Bake


Val Verde Passata or Val Verde Rustica Passata ,1 Packet of dry pasta ,1 Tin Val Verde Cherry Tomatoes ,400g Mozzarella Cheese ,100g Parmigiano Cheese,4 Garlic cloves ,4 tbsp Extra Virgin Olive Oil ,Fresh Basil ,Salt & Pepper


Put a pot of water on to boil for the pasta. Add salt once the water has started to boil.

For the tomato sauce:
Roast the cherry tomatoes and peeled garlic cloves sprinkled with half the olive oil and some salt in a preheated oven at 180°c until the tomatoes start to lose their skin.
Put the garlic cloves and roasted tomatoes with the oven juices and a few chopped basil leaves in a little olive oil in a frying pan or iron skillet. Cook for a few minutes. Then remove the garlic and add the tomato passata.
Add salt and pepper to taste and cook for about 15 minutes.

Complete the dish:
Cut the mozzarella into thin slices.
Put the pasta into the boiling salted water and when they start to rise to the surface remove with a slotted spoon and add them to the tomato sauce.
Mix the pasta and tomato sauce together and transfer to an oven safe dish.
Cover the top with a layer of mozzarella slices and then cover the mozzarella with grated Parmigiano cheese.
Bake in preheated oven at 180°c until the top starts to brown. About 15-20 minutes.
Serve immediately decorated with some chopped or whole basil leaves.