Baked Pasta alla Tranese

Name: Baked Pasta alla Tranese
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 serving
Ingredients: 500 g cherry tomatoes; 4-5 basil leaves; 500 g pasta tubes; 300 g fresh stracciatella cheese; 45 g pecorino; 45 g parmesan; 1 garlic clove; breadcrumbs; black pepper; 3 tablespoons extra virgin olive oil; 1 small onion; 500 g ripe tomatoes; ½ teaspoon sugar; salt; fresh parsley

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4.9

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
6
Calories
673 kcal
Course
Main Course
Cuisine
Italian

Baked Pasta alla Tranese

Daisy Meyer

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A wonderful vegetarian baked pasta recipe from Puglia.

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Ingredients

Servings

500 g cherry tomatoes (1.1lbs) or datterini
4-5 basil leaves torn into pieces
500 g pasta tubes (1.1lbs) I used mezzi maniche rigate from Garofalo
300 g fresh stracciatella cheese (10.5oz)
45 g pecorino (1.5oz) grated
45 g parmesan (1.5oz) grated
1 garlic clove crushed
breadcrumbs as required
black pepper to taste

For the tomato sauce

3 tablespoons extra virgin olive oil
1 small onion peeled and finely chopped
500 g ripe tomatoes (1.1lbs) blanched, peeled, deseeded and chopped or 1 bottle 700 g (1.5lbs) passata ( I prefer to use passata rustica which is thicker than classic passata)
½ teaspoon sugar
salt for pasta and to taste
fresh parsley (for serving)

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Instructions

Make the tomato sauce

Fry the chopped onion in a little olive oil until translucent
Add the passata or chopped peeled tomatoes, a pinch of salt and the sugar to reduce the acidity
Simmer over a medium heat for 15-20 minutes.

Make the main dish

Halve the 500 grams cherry tomatoes and put them to marinate in a bowl with the crushed garlic, basil and a pinch of salt.
Half cook the pasta in plenty of boiling salted water, drain and mix with the tomato sauce after keeping aside enough sauce to layer the bottom of your oven dish.
Ladle the saved sauce into the bottom of an oven dish (earthenware is traditional if you have one).
Spread a layer of pasta with sauce and season with pecorino and parmesan cheese and half the stracciatella cut into pieces.
Add a second layer of pasta, seasoned with cheese (pecorino, parmesan and stracciatella) and finish with a layer of pasta.
Cover the last layer with the marinated cherry tomatoes, garlic and basil
Sprinkle breadcrumbs and some more grated cheese on top, drizzle with olive oil.
Bake at 180°c (356°F) for 45 minutes until you will have formed a nice crust on the well-roasted tomatoes.
Remove from oven, let stand and serve sprinkled with some fresh parsley as required

Notes

You can use any medium sized tube pasta. I used mezzi maniche rigate, but rigatoni, mezzi paccheri or maccheroni would work well too.
Instead of stracciatella you can also use mozzarella.

Nutrition Information

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Calories 673kcal (34%) Carbohydrates 73g (24%) Protein 29g (58%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 63mg (21%) Sodium 556mg (23%) Potassium 646mg (18%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1707IU (34%) Vitamin C 32mg (36%) Calcium 563mg (56%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 673 kcal

% Daily Value*

Calories	673kcal	34%
Carbohydrates	73g	24%
Protein	29g	58%
Fat	29g	45%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	63mg	21%
Sodium	556mg	23%
Potassium	646mg	14%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	1707IU	34%
Vitamin C	32mg	36%
Calcium	563mg	56%
Iron	2mg	11%