About This Recipe
A sunny and generous dish where the texture of a garlic and pesto rosso pasta cake intertwines with the freshness of tomatoes and basil, all topped with melted buffalo mozzarella au gratin.
Ingredients
At Oliviers&Co
Reserved Harvest olive oil
Pressed olive oil & fresh garlic
2 tablespoons Brontese Sauce
200 g penne or macaroni
Herbes de Provence
At the market
3 eggs
3 tablespoons milk
1 tablespoon cornflour
125 g buffalo mozzarella
2 tablespoons grated Parmesan cheese
3 tomatoes
2 sprigs fresh basil
Directions
Cook the pasta in a large saucepan of boiling water according to the instructions on the packet, then drain.
Place the pasta in a salad bowl and mix with 2 tablespoons of olive oil and garlic.
Slice the tomatoes and fry them for 5 minutes in extra virgin olive oil with herbes de Provence.
Add the Brontese Sauce, remove from the heat and stir in the chopped fresh basil, salt and pepper. Beat the eggs with the milk, Parmesan and cornflour.
Drain the mozzarella and cut into strips. Preheat the oven to 180°C.
Arrange the pasta in a high-sided baking dish, alternating with the cooked tomatoes.
Pour the egg and milk mixture over the top and add the mozzarella strips.
Bake for 30 minutes, allow to cool before removing from the dish, then cut into slices to serve. Enjoy warm or cold.