This is an extremely simple pasta dish that will be enjoyed by the whole family, unless of course you don’t eat pasta!! It’s always a good idea to have a few pasta bakes that you can have ready quickly/ahead of time and with minimal washing up! I’ve used this recipe untold amount of times over the years, I’m talking YEARS I’d say about 20. I think it was a Sainsbury’s recipe card that I picked up whilst shopping probably with two very young boys tagging along. I did have them all in a file but ( that’s the recipe cards not the boys! ) I have no idea where it is. After a lot of searching I’ve managed to find the original recipe for this in a notebook so I’m able to give you the recipe as it is was on the card. I now just throw it all together not quite with my eyes shut, but I don’t weigh or measure anything. Once you’ve made this, if you do, I’m sure you’ll be doing the same. There isn’t anything that can go wrong! It’s perfect to use up those rough packs of pasta shapes that you put a clip on and put back in the cupboard ( that might be just me! ) It works with any shape or a mixture. I never use ‘fresh’ pasta I always use dried in all my pasta dishes because I don’t think it is ‘fresh’ unless you make it yourself! I’m really enjoying spelt at the moment, so in this one I have used wholegrain spelt but feel free to use whatever you want.
The original recipe gave lots of alternatives which is why I made it so often in the early days! It’s great with a big bowl of salad and maybe garlic bread. So long as you have mozzarella and Parmesan the rest is store cupboard! Below I will give all of the options. If I have it I use fresh basil but it’s good with dried too. Be warned it is one of the rare pasta dishes that tastes good at room temperature so it’s hard not to keep going back with a fork and finishing off as you clear up! I’ve been know to heat it back up the next day which makes for a quick lunch. I always at least double this recipe!
Not sure how i’ve managed to waffle so much about such a simple recipe!
At the end of the recipe i’ve added the alternatives!
You will need: A pan big enough to hold everything, preheated oven: 200/ gas 6/ fan 180
Serves 2/3 Takes 20mins
- 175g pasta penne
- Can whole plum tomatoes, drained
- 2 tbsp olive oil
- 150g Italian mozzarella, diced
- 125g freshly grated Parmesan
- 2 tbsp freshly chopped basil
- Salt and freshly ground black pepper
Cook the pasta in boiling water as per packet instructions, until just tender.
Meanwhile heat the tomatoes and oil in a pan, gently breaking them down with a wooden spoon.
Add the mozzarella, half the Parmesan, basil and season to taste. Bring to the boil and remove from the heat.
Drain the pasta, tip the pasta into the pan with the tomato mixture and mix well. Sprinkle the remaining Parmesan over the top and place uncovered in a preheated oven for about 10 mins or until the cheese is golden.
Serve with a crispy green salad or a tomato and onion salad works really well, bread if you want.
- Sunflower oil for olive oil
- Any pasta shape or a mixture
- Tin of chopped tomatoes instead of plum tomatoes
- Use half the quantity of dried Parmesan instead of fresh
- Use 1-2 teaspoons of dried basil, oregano, thyme or marjoram instead of fresh
This recipe is perfect if you have a young family I’m proof of that!!