The Geometry of Pasta
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The Geometry of Pasta - AL FORNO
Serves 4 as a starter
or 2 as a main

200g penne rigate
150g buffalo mozzarella
150ml medium tomato sauce
3 tablespoons extra virgin olive oil
15 basil leaves, torn
50g grated Parmesan

Also good with this recipe
cavatappi, fusilli, gnocchi (shells), reginette / mafaldine, rigatoni, tortiglioni, ziti / candele
AL FORNO
Baked pasta


Cut the mozzarella into chunks and leave to drain any excess whey away. Boil the pasta until a little too al dente for you. Drain and toss with the mozzarella, tomato sauce, oil and basil. Season with salt and pepper, then transfer to a 12 x 20cm baking dish which has been lightly greased. Dust with the Parmesan and bake in a hot oven (200ºC fan oven, 220ºC conventional) for 15–20 minutes until lightly browned.