Pasta, Tomato, and Mozzarella Al Forno

In 'Pasta' by Eric Treuille and Anna Del Conte

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, crushed
• 2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
• 2  teaspoons fresh oregano (or 1 t. dried)
•  salt
•  black pepper
• 1  lb dry pasta (penne, rigatoni, fusilli)
• 8  ounces mozzarella cheese, cut into 1-inch dice
• 3⁄4 cup  freshly grated parmesan cheese, plus additional to serve

Directions

1. Preheat oven to 400°.
2. Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
3. Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
4. Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
5. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
6. Toss drained pasta with remaining sauce, adding reserved water as needed.
7. Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
8. Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
9. Bake until golden and bubbling, 15 minutes.