|14||ounces||italian plum (roma) tomatoes||whole, canned, drained|
|4||ounces||parmesan, parmigiano-reggiano cheese, grated||grated|
Cook the pasta in boiling water until just tender.
Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
Add the mozzarella, half the parmesan, basil and seasoning to taste.
Bring to the boil and remove from heat.
Drain the pasta and place in 1 1/2 pint oven proof dish.
Pour the sauce over the pasta and mix well.
Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 mins until the cheese is golden.
First published: 1996-01-27 last updated: 2013-04-20
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