Ingredients

The following ingredients have 5 Servings
  • 2 x 400g (14 oz) cans cherry tomatoes
  • 1 red onion (finely chopped)
  • 3 garlic cloves (thinly sliced)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 teaspoon Italian herbs
  • ½ teaspoon smoked paprika (optional)
  • pinch of chilli flakes (optional)
  • 2 tablespoons Balsamic vinegar
  • 1-2 teaspoons sugar (to taste (optional))
  • ½ cup vegetable stock/red wine
  • salt & pepper to taste
  • 500 g (1lb) short pasta of your choice (I used penne)
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese
  • fresh basil (to serve)

Instruction

  • Pre-heat the oven to 200ºC/400ºF.
  • Fry the onion and garlic in a splash of olive oil until soft and translucent.
  • Add the tomatoes, herbs, spices, Balsamic, sugar and stock/wine and allow to simmer for 10-15 minutes while the pasta cooks. Reserve 1 cup of the pasta's cooking water.
  • When the pasta is cooked and the sauce is reduced, combine and mix well. Add some of the cooking water saved from the pasta to loosen the pasta and sauce a bit.
  • Transfer half the pasta mix to a baking dish, add half of the cheese. Repeat with the remaining pasta and cheese.
  • Place the pasta in the pre-heated oven and allow to bake for 15-20 minutes until the cheese on top is golden brown.
  • Remove and allow to stand for 5 minutes before serving with fresh basil.