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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is adapted from a cookbook designed to serve two. I see no reason, however, why it can't be doubled or tripled. This is a very easy vegetarian dish that will also please meat-eaters Ingredients:
14 ounces canned chopped tomatoes |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1 small fresh chili peppers or 1 teaspoon dried chili pepper flakes |
1 garlic clove |
1 pinch fennel seed |
1 pinch brown sugar |
1 1/2 cups dry penne pasta or 1 1/2 cups ziti pasta |
1 cup grated mozzarella cheese |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. To make the sauce, combine tomatoes, herbs, salt and chile or chili flakes in a small pan. Press garlic clove and add, along with fennel, and sugar. Bring to a boil, reduce3 heat, and simmer gently for 15 minutes. Taste and adjust seasoning if necessary. While this is simmering, make the pasta.
2. Preheat oven to 350 degrees F.
3. Meanwhile, cook pasta in a large pan of boiling salted water for 10 minutes or until al dente. Drain, rinse with cold water, and drain again. Turn the pasta into a shallow ovenproof dish.
4. Removie sauce from heat and pour over the pasta. Add mozzarella and mix well. Top with Parmesan. Bake for 30 minutes or until mozzarella is melted.
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