Pasta Al Forno.

In 2015, a couple months after I started blogging, I rapidly got in touch with a fellow blogger whom I had immediately loved the way she was trying new recipes. Falafelinlove has got this unique way of seeking perfection step by step, gram by gram, ingredient by ingredient, and taking notes about all of these; a unique way, I said, that only pastry chefs, engineers and researchers can understand – and set up. I guess one could even get to calling this a System. Falafelinlove created her recipe of Pasta Al Forno based on her own observation and interpretation of a generous dish of oven-baked pasta, seen in the movie The Upper Crust. I copied her recipe’s basis and re-arranged the final dish to my taste. Both our recipes taste great, so I’ll link to her recipe and presented mine here too. Just pick your own favorite version!

Pasta Al Forno by cookingtrips.wordpress.com

This casserole of delicious pasta is very easy to make, the only thing is that the recipe requires to bake the pasta dish in the oven after preparing it the regular way over the stove. As it is entirely vegetarian, it does not require lots of ingredient nor particular separate preparations, and basically it can be improvised at any time, as most  households’s pantries have all ingredients always ready. These pasta al forno have become a super-dish for our delicious Friday night dinners, and we often have a thankful thought for miss Falafelinlove every time we – being in awe – dig in this dish with a giant spoon of deliciousness (as recommended by her).

Delicious Pasta Al Forno by cookingtrips.wordpress.com

INGREDIENTS

  • About 300 grams of Rigatoni or Tortiglioni (or another type of large tubular pasta)
  • Your usual tomato sauce (mine is made of 1 tsp of tomato paste, 1 can of tomato puree, 1 pinch of sugar, salt and pepper to taste, 3 tbsp of dried oregano)
  • 500 grams of sliced white button mushrooms
  • 1/2 red bell pepper, sliced then diced
  • 3 garlic cloves
  • Olive oil as needed
  • 200 grams of black pitted olives, drained and halved
  • 1 tbsp of Cayenne pepper flakes
  • 200 grams of grated cheese
  • 1 Mozzarella ball
  • a bit of milk to keep the pasta from drying up

 

DIRECTIONS

  1. Cook the pasta, just al dente.
  2. Preheat the oven at 190 degrees C.
  3. Heat olive oil in a pan, and start cooking the mushrooms with garlic.
  4. Add the tomato paste with a bit of water and the can of tomato puree too. Add the sugar, salt and pepper.
  5. Immediately slide the bell pepper dices, along with the olives, oregano and Cayenne pepper flakes.
  6. Combine the drained pasta with the sauce and coat well.
  7. Start transferring the pasta into an oven baking dish .
  8. Sprinkle two thirds of the grated cheese over.
  9. Dice the mozzarella ball, and spread about half of it over the dish.
  10. Finish transferring the pasta onto the dish, then the rest of grated cheese, and finish with what’s left of Mozzarella.
  11. Cover the dish with aluminum foil, and start baking for 15 minutes.
  12. When this time’s up, add the milk now to wet the pasta before the final stage of baking. Remove the aluminum foil and bake for 15 more minutes.
  13. Serve warm while the cheese is still gooey!

Created and Written by Sophie Rebibo-Halimi. © 2017 All Rights Reserved. 

 

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