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Baked: Baked Fettuccine with Tomato, Herbs & Mozzarella

Source of Recipe

justmecookin.com


List of Ingredients

3 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
3 leaves fresh mint, finely chopped
8 fresh basil leaves, finely shredded
2 tablespoon fresh parsley, chopped
1-15 oz can tomatoes, chopped
1/4 teaspoon chili flakes
salt & freshly ground black pepper, to taste
1/4 cup pecorino romano, freshly grated
1/4 lb. mozzarella
1 lb. fettuccine or tagliatelle


Recipe

Heat the olive oil in a skillet over medium heat. SautÈ garlic until golden. Add basil, parsley, mint and peperoncino. SautÈ a minute or two more. Stir in the tomatoes, salt, pepper.
Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.

Meanwhile bring pot of water to the boil. Cook the pasta. Do not overcook, make sure it is al dente, with a bite. Preheat oven (while pasta cooks) to 425 F. When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.

Transfer all to an ovenproof dish. Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top. Bake for a few minutes till cheese melts and bubbles. Serve hot. Serves 4.