Mamma Francesca’s Baked Macaroni – *

(*) Pugliese pasta casserole according to Mamma Francesca.

This family recipe from Puglia is prepared with the thick macaroni-like zite, which are broken into three parts before cooking. It is essential to have ripe, aromatic, sun-ripened tomatoes to make it successful. Also suitable pasta: penne, tortiglioni.

For the sauce, heat olive oil in a frying pan, add the chopped tomatoes from the can with their juice and the whole onion, saute at a gentle temperature for twenty minutes. Take out the onion one more time.

Rinse the fresh tomatoes and cut them into slices diagonally to the flower. Set aside 1/4 of the tomato slices. Mix the remaining tomato slices in a baking bowl with the olive oil, whole garlic cloves and freshly chopped or minced herbs. Salt. Let stand for twenty minutes.

In the meantime, make the zite broken into pieces in 10 times the mass of boiling hot salted water [1] very briefly, just one minute. Pour onto a colander and drain.

Mix the zite with the tomato sauce, the fresh tomatoes with oil and herbs and two thirds of the cheese and breadcrumbs mixture. Fill into a greased ovenproof dish. Top with the tomato slices set aside and sprinkle with the remaining cheese and breadcrumb mixture.

Bake in the heated oven at high temperature (250 °C ) until the casserole has a golden brown crust.

[1] according to the well-known rule: 10

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