Fusilli with mozzarella and tomato sauce

Ingredients for 4 servings:

• 500 g pasta (fusilli)
• 700 g tomatoes, peeled and chopped
• 2 garlic cloves, finely chopped
• 4 tbsp olive oil
• 1 mozzarella, roughly diced
• 2 tbsp oregano
• 100 g cheese (Pecorino), freshly grated, alternatively Parmesan
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 220°C. Cook the prepared tomatoes with garlic and olive oil in a pot for five minutes (you can also use canned tomatoes instead of fresh ones; it’s much less effort). Stir the mozzarella and pecorino cheese into the sauce along with the seasoning. If you don’t have pecorino cheese, use Parmesan cheese instead (but please not the dried one from a can!). Meanwhile, cook the pasta in salted water until al dente. Drain and immediately transfer to a heatproof dish. Now pour the sauce over the pasta, mix everything well, and place it in the oven for about five minutes (until the cheese has melted nicely). Serve immediately and eat hot. Season with pepper if desired.