Tomato and cheese macaroni tray bake
This is very loosely based on one of the tomato recipes in Jamie Oliver's Jamie's Kitchen, (I think).
It's a great idea for a starting point for many recipes and a very good way to use up your glut of home-grown tomatoes.
- 135g dried macaroni, cooked al-dente
- 2 tablespoons olive oil
- A pinch of black pepper
- 1 onion chopped finely
- 100g cooking pancetta, cube
- 3 cloves of garlic, peeled and crushed
- 6 large tomatoes
- 12 small tomatoes
- ½ teaspoon of dried dill
- 10 fresh basil leaves
- 1 ball mozzarella cheese
- 2 teaspoon chilli oil
- Cook the pasta for 7-9 minutes in fast boiling salted water. Drain well.
- Pre-heat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Saute the chopped onion in a tablespoon of olive oil for 3 minutes.
- Stir in the cubed pancetta and stir-fry so it takes a tiny bit of colour.
- Add the crushed garlic and cook for a minute, stirring while it cooks.
- Pour this mixture into a smallish baking tray and move it around so it coats the base with the oil.
- Halve the small tomatoes and quarter the large tomatoes and add them to the tray with the macaroni and dried dill.
- Chop the basil leaves, reserve half for garnish and add the rest to the mixture. Stir well to combine.
- Crumble the ball of mozzarella over the top and drizzle with the remaining olive oil and chilli oil.
- Bake at the top of a 180° C oven for 30 minutes or until the mozzarella cheese starts to crust.
- Garnish with the remaining chopped basil.
This is nice served with crusty bread and would probably stretch to four people if served this way.
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