Baked Pasta

~ Tandy

I could not resist trying Yotam’s recipe for tomato and aubergine one-pot baked pasta. It was adapted from a recipe Noor Murad created, who in turn used Marcella Hazan’s recipe for tomato butter sauce as inspiration. According to Yotam, you can omit the aubergine, but to me, this is what makes the dish.

Tomato And Aubergine One-Pot Baked Pasta
Tomato And Aubergine One-Pot Baked Pasta
Head straight on to the Recipe For ♥ Baked Pasta ♥
Half baked requests

FaceBook is a funny thing. I mean, how can anything be true unless it is posted on there? It is also the space where you find out about engagements, wedding dates and pregnancies! And where people can change your words to mean what they need them to. The other day a friend request popped up on my phone. I was quite surprised as this person has not spoken to me face-to-face for over a year. As their contact with me has been non-existent, I was quite curious about the request. But before I could respond, it was revoked. My suspicion is that they were doing some sleuthing, and hit the friend request in error. Or, someone else was using their profile to see something on mine. Had the friend request stayed there I would have accepted as some doors can always be opened again.

Baked Pasta

I used to keep special pasta for Hannah, and a while back decided to add it to our regular pasta shapes. We had a few meals of letters, numbers, fusilli and penne combined with whichever sauce I conjured up for that night. For this baked pasta I made sure to only use fusilli. Traditionally, this shape pasta is made by winding strips of pasta around a spindle. In Italian, spindle is fuso, hence the word fusilli. This corkscrew shape is now made by pushing pasta through a dye which I do at home when I am feeling very enthusiastic. However, I usually buy Italian made dried pasta which is what I have used here. This southern Italian pasta is great for holding sauces and holds up well when baked.

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Baked Pasta

This is a great family style meal
Recipe Category: Italian
Makes enough for: 4 people
All Rights Reserved: Adapted from Yotam Comfort page 218

Ingredients

  • 60 mls olive oil
  • 2 large aubergines, cut into large chunks
  • salt and freshly ground black pepper to season
  • 400 mls boiling water
  • 400 g tinned diced tomatoes
  • 360 g cocktail tomatoes, quartered
  • 250 g dried fusilli
  • 100 g butter, cubed
  • 30 mls tomato paste
  • 20 g basil leaves, roughly torn, plus extra for garnish
  • 6 cloves garlic, peeled and thinly sliced
  • 5 mls dried oregano
  • 5 mls fructose
  • 1 chilli, cut in half, leaving the stem intact
  • 40 g parmesan, finely grated
  • 10 g flat leaf parsley, roughly chopped

Method

  • Preheat the oven to 180° Celsius
  • Place the olive oil into a large, lidded, ovenproof sauté pan, add the aubergines and season generously
  • Toss to combine then arrange the aubergines in a single layer and place into the oven for 30 minutes
  • Remove from the oven and add the water, tinned tomatoes, cocktail tomatoes, fusilli, butter, tomato paste, basil, garlic, oregano, fructose and the chilli
  • Season again and stir to combine
  • Place the lid onto the pan then place back into the oven for 30 minutes
  • Remove from the oven, remove the lid, give the ingredients a good stir then place back into the oven uncovered for 20 minutes
  • Remove from the oven and leave to rest for 5 minutes before checking the seasoning, adding the parmesan, parsley and garnishing with some basil leaves and serving
See the links below for blog posts I published on October 14:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

16 thoughts on “Baked Pasta”

  8. This baked pasta looks delicious, perfect for cool winter nights and aubergine is such a wonderful vegetable. Thanks for sharing…

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