How to make tomato and mozzarella pasta in the oven, recipe with spicy pecorino cheese, parsley, basil, fresh green chilli pepper, olive oil, garlic, salt and pepper.
Ingredients for 4 people
- 400 g of fusilli
- 150 g of thinly sliced mozzarella
- 3 tablespoons of grated pecorino cheese
- 400 g of peeled tomatoes
- 1 bunch of parsley
- some basil leaves
- 1 chopped fresh green chilli pepper
- 1 clove of garlic
- 8 tablespoons of olive oil
- salt and pepper
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How to prepare tomato and mozzarella pasta in the oven
Prepare a mince with parsley, a clove of garlic and some basil leaves.
Fry it gently in a pan with seven tablespoons of olive oil.
Then add the peeled tomatoes, the finely chopped chilli pepper, the salt and a little pepper.
Stir and cook the sauce until it is quite thick.
Meanwhile, boil the fusilli in salted boiling water, drain, season with the prepared sauce and sprinkle with grated pecorino cheese.
Put the fusilli in a lightly oiled baking dish and cover them with the slices of mozzarella.
Keep the baking dish in the oven until the mozzarella has melted and acquired a golden color.
