Pasta per­fect

Th­ese whole­some win­ter bakes are de­li­cious proof of pasta’s ver­sa­til­ity. PREP + COOK TIME 40 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains - PHO­TOG­RA­PHER JULIE CRESPEL STYLIST KATE BROWN PHOTOCHEF EMMA McCASKILL

250g spaghetti

1 ta­ble­spoon olive oil

1 medium brown onion (150g),

chopped finely

2 cloves gar­lic, crushed

22/3 cups (700g) bot­tled tomato

pasta sauce

2 ta­ble­spoons finely chopped

fresh basil

½ cup (125ml) pour­ing cream 1½ cups (150g) coarsely grated

moz­zarella cheese basil leaves, extra, to serve 1 Pre­heat oven to 200°C/180°C fan. Grease a shal­low 2-litre (8-cup) oven­proof dish.

2 Cook pasta in a large saucepan of boil­ing water for 10 min­utes or un­til ten­der; drain.

3 Mean­while, heat oil in a large saucepan; cook onion and gar­lic, stir­ring, for 2 min­utes or un­til onion is soft. Add pasta sauce and basil; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 10 min­utes or un­til sauce thick­ens slightly.

Stir in cream; sea­son.

4 Stir pasta and half the cheese into hot sauce in pan; spread mix­ture into dish. Sprin­kle with re­main­ing cheese. Bake for 20 min­utes or un­til browned lightly. Serve sprin­kled with extra basil leaves.

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