A simple and tantalizing first course with a Mediterranean aroma … baked pizaiola pasta cheesy and flavorful. A first course that everyone agrees on, you will take it out of the oven exuding an intense smell of tomato and oregano that is irresistible. This dish, actually, in Bari is prepared with bucatini, but unfortunately, it is a pasta shape that I have never liked since I was a child, so I decided to use the classic penne, but if you like them, I recommend them to you….The preparation is very simple, just make a sauce with tomato sauce, fresh cherry tomatoes, baresane or black olives, capers, and a good amount of oregano. So, all you have to do is try and taste!!!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs pasta
- 3 cups tomato sauce
- 1.1 lbs cherry tomatoes
- 1 tbsp capers
- 3.5 oz baresane olives
- to taste oregano
- olive oil
- 1 clove garlic
- salt
- 10.5 oz mozzarella
- to taste grated Parmesan cheese
- to taste breadcrumbs
Tools
- Baking pan 10-inch
Steps
In a pan, add olive oil and garlic, sauté over medium heat and when the garlic is golden brown add the halved cherry tomatoes and the tomato sauce, pour half a bottle of water into the tomato sauce bottle and add it to the tomato mixture.
Then add pitted olives, capers, oregano, and salt.
Cover and cook over medium heat for 20 minutes.
The sauce is ready. Boil water for the pasta, add salt, and cook the pasta for 3 minutes. Drain and transfer it to a container for seasoning.
Cut the mozzarella, season the pasta with a ladle of sauce, and mix well. On the bottom of the baking pan, add a drizzle of oil, Parmesan cheese, and some breadcrumbs. Add a portion of pasta and top with some mozzarella, Parmesan, and a few tablespoons of sauce, add the remaining pasta, the remaining mozzarella, all the sauce spreading it evenly, a generous handful of Parmesan cheese, and finish with a sprinkle of breadcrumbs and a drizzle of oil.
Bake at 392°F for about 20/25 minutes. A light crust should form.
Remove from the oven and your baked pizzaiola pasta is ready!! What an aroma!!!!
Storage
You can store the baked pasta in the refrigerator until the next day; for longer periods, it is preferable to freeze it.
Variation
If you prefer to prepare it like the traditional Bari recipe, replace the penne with bucatini, proceeding in the same way.
