For a dish thats simple, delicious and filling look no further than this Pomodoro recipe. With just a few steps, your junior chefs will be eager to develop their culinary skills!
|500 g||Pennette Rigate - (Rustichella Penne Rigate)|
|1 L||Tomato Sauce - (Pusateri's Tomato Sauce)|
|1 clove||Garlic slivered|
|30 g||Sundried Tomato Sliced - (Sliced Allessia Sundried Tomatoes)|
|2 tbsp||Basil pesto, mixed with 1/2 cup olive oil - (Bertozzi Basil Pesto)|
|250 gm||Cherry tomato, sliced in halves|
|2 tbsp||Olive oil or oil from sundries tomatoes - (Pusateri's Delicate Olive Oil)|
|3 tbsp||Parmigiano Reggiano, grated - (Pusateri's Hand Cut 3 Year Parmigiano Reggiano)|
|150 g||Buffalo Mozzarella, chopped|
|2 tbsp||Bread crumbs - (Pantene Plain Bread Crumbs)|
|Salt and Pepper to taste (Maldon Sea Salt Flakes and Pusateri's Original Peppercorns)|
Boil penne to 90 percent cooked. Drain and wash in cold water. Drain once more.
In a shallow pot, add oil, garlic and sauté until golden. Add cherry tomatoes and cook 3-4 minutes. Add sundried tomatoes and cook 2-3 minutes. Add tomato sauce. Season with salt and pepper and cool.
In a large bowl, add penne, half of Parmigiano Reggiano and half of the Buffalo Mozzarella. Place mixture into a large baking dish or individual baking moulds. Top with the other half of the Parmigiano Reggiano and Buffalo Mozzarella and a thin layer of bread crumb. Bake at 350F uncovered and finish with a drizzle of pesto.