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Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella)
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 white onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely sliced
- 1-2 dried red chillies, crumbled
- 1.5 kg ripe tomatoes, or 3 x 400g cans of good-quality plum tomatoes
- 1 large handful fresh basil leaves
- 1 tablespoon red wine vinegar, optional
- 14 oz dried orecchiette
- 4 big handfuls Parmesan cheese, freshly grated
- 3 x 5 oz mozzarella balls
Directions:View on Jamie Oliver
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