John Myers
Ingredients for 4 servings:
- 350 g pasta (macaroni or other)
- 200 g white bread, stale for the breadcrumbs
- 800 g tomatoes, very ripe
- 1 garlic clove(s), peeled
- 2 handfuls of basil, fresh
- 50 g tomatoes, sun-dried, chopped
- 2 anchovy fillets
- Sea salt
- 3 handfuls of Parmesan, freshly grated
- 600 ml cream
- 1 tbsp vinegar (red wine vinegar)
- e.g. nutmeg, grated
- 400 g cow’s milk mozzarella, shredded
- 1 handful of fresh thyme, leaves picked
- olive oil
- Pepper, freshly ground black
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bring a pot of salted water to a rolling boil and cook the macaroni al dente according to the package instructions. Meanwhile, break the bread into small pieces and process in a food processor until crumbly, then set aside. Wash the tomatoes and blend them with the garlic, basil, sun-dried tomatoes, anchovies, and a generous pinch each of salt and pepper in the food processor for about 30 seconds. Add two handfuls of Parmesan cheese, the cream, the vinegar, and the grated nutmeg and continue blending until a smooth sauce forms, which should now be carefully seasoned again. Drain the pasta in a colander, reserving some of the cooking water. Return the pasta to the pot and add the cheese sauce. You may want to add a few more spoonfuls of the pasta cooking water to prevent it from looking too dry, as most of the sauce will “disappear” into the pasta. Transfer the pasta to an 8-10 cm deep, ovenproof stoneware or casserole dish and spread the mozzarella on top. Mix the remaining Parmesan with the thyme and breadcrumbs and sprinkle evenly over the pasta. Finally, drizzle generously with olive oil for a crispier surface. Bake in the preheated oven for 15 minutes, until bubbling and golden brown. Grate a little more Parmesan over the pasta and serve immediately, ideally with a fresh salad.
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