Sorrento Pasta

SERVES 4 15 ml/1 tbsp olive oil 1 onion, chopped
1 garlic clove, crushed
400 g/14 oz/1/2 large can chopped tomatoes
Salt and freshly ground black pepper Good pinch of caster (superfine) sugar
15 mill tbsp tomato puree (paste)
2 sun-dried tomatoes, chopped

400 g/14 oz/1/2 large can baked beans 5 ml/1 tsp dried basil 50 g/2 oz/1/2 cup breadcrumbs 50 g/2 ot1/2 2 cup Mozarella cheese, grated Heat the oil In a saucepan and fry (saute) the onion and garlic for 2 minutes. Add the tomatoes, a little salt and pepper, the sugar, tomato puree and sun-dried tomatoes. Bring to the boil and simmer for 5 minutes until pulpy. Stir in the beans and basil and turn into an ovenproof dish. Mix the breadcrumbs and Mozarella together and sprinkle over. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes until golden and crisp on the top.


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