Preparation
- Chop the onion, garlic and chilli very finely, halve the cherry tomatoes, dice the mozzarella, grate the Parmesan and pick the basil. Preheat the oven to 200 °C (conventional, top and bottom heat; 180 °C fan).
- Cook the pasta in plenty of salted water until al dente, following the packet instructions.
- Meanwhile heat the olive oil in a large frying pan and sweat the onion, garlic and chilli in it. Add the passata and simmer gently for a few minutes.
- Stir in the cream and Parmesan and season with salt, pepper, sugar and oregano.
- Drain the pasta and add it to the sauce in the pan. Take the pan off the heat and fold in the cherry tomatoes, half of the mozzarella and the basil.
- Tip everything into a baking dish, sprinkle with the remaining mozzarella and bake on the middle shelf for about 20 minutes until the cheese has melted and is golden brown.
Drink with it
Rosé · excellent match
Cerasuolo d'Abruzzo or dry rosato, well chilled
Red fruit and lively acidity are close to the tomato and catch the cream and melted mozzarella.
Which wine pairs with food? A simple approach to choosingRed wine · excellent match
Sangiovese (Chianti) or Montepulciano d'Abruzzo, lightly chilled
Cherry fruit and firm acidity pick up the tomato sauce, and the restrained tannin copes with the cream and mozzarella.
Pale lager · good match
Pale lager or pilsner
Carbonation and mild bitterness refresh after the creamy, cheesy bake.
Pils or Helles: What's the Difference?