Pasta baked with mozzarella and tomatoes

Ingredients for 3 servings:

• 500 g pasta of your choice
• 1 can tomatoes, chopped
• 100 ml vegetable stock and some cooking water from the pasta
• 1 ball of mozzarella, preferably buffalo mozzarella
• 3 tbsp Parmesan
• 1 onion(s)
• 1 garlic clove(s)
• salt and pepper
• possibly herbs, dried, or additional flavors as desired
• 3 handfuls of basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian, quick

Cook the pasta in salted water according to the package instructions and then drain, reserving some of the cooking water. The pasta should still be firm to the bite, as it will infuse into the sauce. For the sauce, peel the onion and garlic clove and finely chop both. Slice the mozzarella, wash the basil, and pat it dry. In a sufficiently large pan, sauté the garlic and onion in oil. Add the tomatoes to the pan, add the broth and salted water from the pasta, and let it simmer gently for a few minutes. Season to taste (I used sea salt, pepper, dried herbs, tomato paste, and a little anchovy paste), then add the pasta. Sprinkle with the mozzarella and Parmesan cheese and bake at 160°C (top and bottom heat) for about 10 minutes. When the cheese is melted and lightly browned, remove from the oven, arrange on plates, and top with the basil.