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BAKED TOMATO AND MOZZARELLA PASTA

Serves 4 

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 400g (14oz) tin chopped tomatoes
  • 45g (13/4oz/1/4 cup) small black olives, pitted
  • Sea salt
  • Freshly ground black pepper
  • 300g (103/4 oz) cooked short pasta, such as fusilli or penne
  • 75g (23/4oz) fresh mozzarella cheese, torn into pieces

 Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan over medium-low heat and cook the onion, stirring, for 5 minutes, or until soft. Add the garlic, carrot and celery and cook, stirring, for 5 minutes more.

Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives, season with salt and pepper and remove from the heat.

Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with mozzarella and bake for 30 minutes until the cheese is melted and bubbling.

 This recipe is from Every Day by Bill Granger

 


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