|
|
- 400 gr. short pasta (e.g. Rigatoni)
- 1 kg. can peeled tomatoes (pelato)
- 200 gr. mozzarella
- 100 gr. parmeggiano cheese (parmesan)
- 100 gr. gruellier type cheese
- 4-5 cloves of garlic
- 1/4 cup vegetable oil
- 1 cube beef extract
- 5 leaves of Basilico (Basel)
|
History of pasta manufacturing
Pasta manufacturers were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to hand made pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world
Source: wikipedia.com |
|
|
Adnan's Kitchen |
Pasta with Cheese in the oven
(Pasta cheese bake) |
- Crush garlic by hand and fry slightly with skin until golden.
- Discard skin which falls apart anyway while frying.
- Pour tomato and bring to boil.
- Add the cube and basel leaves and stir occasionally until
tomatoes turn into a sauce in about 15 minutes.
- Fill a very large cooking pot with water and bring to boil
with some salt. (If pot is not large enough, the pasta will turn
out starchy ).
- Drop pasta and let boil until almost done (al dente) in accordance
with instructions.
- Strain and put in an oven tray.
- Pour tomato sauce on pasta and mix well.
- Cut cheeses into very small pieces and sprinkle on
top of pasta in the oven tray.
- Place pasta in a hot oven for about 5 minutes, then under
the grill for 5 more minutes or until cheese turns golden
|
|
|
