Prep. Time 30′ Cooking Time 20′ Serve 6
Ingredients
- 500 grams of farfalle or rigatoni pasta
- 3 balls of fresh mozzarella
- 1 cup of grated Parmesan cheese
- 1 cup of grated cheddar cheese
- 1 cup of grated Gruyère cheese
- 1/4 cup of olive oil
- 4 slices of bacon, finely chopped
- 4 packages of whole peeled tomatoes
- 1 clove of garlic
- 1 finely chopped onion
- Salt
- Pepper
- Plenty of fresh basil leaves
Instructions
- First, heat the olive oil, sauté the bacon for a few minutes.
- Add the onion and garlic and let them soften over medium heat for a few minutes.
- Add the tomatoes. Simmer for 30 minutes, add salt and pepper, and stir frequently until the tomatoes are completely melted.
- Finally, add the basil leaves.
- In the meantime, boil the pasta and drain it.
- Put the pasta back in the pot. Pour 2 to 3 large spoonfuls of sauce and half of the Parmesan cheese and mix.
- Layer half of the pasta in an oiled ovenproof dish, and pour over half of the tomato sauce.
- Sprinkle with half of the cheeses and a few basil leaves.
- Repeat with another layer of pasta, tomato sauce, cheeses, finishing with slices of mozzarella and basil leaves.
- Bake in a preheated oven at 200ºC for 15 to 20 minutes until the cheeses melt.
Enjoy!
Source: Argiro Barbarigou
