Ingredients
Equipment
Method
- Peel the garlic, rinse it and leave it whole.
- Peel, wash and chop the onion.
- Add both to a small pot, and drizzle with Belmorso EVOO.
- Leave them to sauté for a few minutes, and then pour the passata. Add the basil, season with salt and pepper and drizzle some more EVOO. Let the sauce cook covered and over low heat for around 35 to 40 minutes.
- In the meantime, you can rinse and boil your two eggs. You'll need the third one for later, so don't boil that too.
- Cut both the mozzarella and mortadella into cubes. Set some cut mozzarella aside, and add the rest with the mortadella in a bowl.
- Dice your tomatoes, and add to the bowl.
- Boil the water for your pasta in a large pot with plenty of salt.
- Once your egg has boiled, let it cool and then chop it into the bowl with the rest of the cut ingredients.
- Add the pasta to cook.
- Drain the pasta and transfer it back to the same pot. Set aside some pasta water.
- Add some of the onion and tomato sauce you made to your drained pasta, just enough to coat it, about less than half. Feel free to add some pasta water, if needed.
- Add the chopped ingredients to the pasta, and mix.
- Beat your third egg with a fork, and add that too.
- Add the grated parmesan in.
- Mix well and transfer the pasta to two baking dishes, previously oiled.
- Top with a generous sprinkle of breadcrumbs, and scatter the mozzarella cubes you set aside.
- Bake in a pre-heated oven for 40 minutes at 180 degrees Celsius.
- Take out, serve and enjoy.
Nutrition
Video
Notes
If you are only cooking for two or one, feel free to make the entire recipe and freeze the leftovers.