Penne tomato-mozzarella

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 800 g tomatoes, peeled (from the can)
• 1 sugar cube
• Salt
• pepper, black
• Herbs, possibly suitable
• 500g penne
• 50 g Parmesan, freshly grated
• 300g mozzarella
• Breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Penne al Forno with Pomodoro and Mozzarella

Finely chop the onions and garlic cloves and sauté in the oil. Add the canned tomatoes, including their juice, and the sugar. Cook uncovered for about 20 minutes, stirring occasionally. Season the sauce with salt and pepper. Strain through a sieve or puree in a blender. If desired, you can also season with herbs. Cook the penne for only half the cooking time. Set aside about 1 dl of the tomato sauce. Mix the rest with the drained pasta and sprinkle some of the Parmesan over it. Butter a gratin dish and add half of the pasta. Slice the mozzarella and top the pasta with it. Pour the reserved tomato sauce over the pasta and sprinkle with Parmesan. Add the other half of the pasta, sprinkle with the remaining Parmesan, and sprinkle with some breadcrumbs (about 4 tbsp). Bake in the oven at 220°C (preheated) for about 7 minutes.