A Neapolitan way of preparing pasta for al fresco eating.
Ingredients
(serves four to six people)
For the fresh tomato sugo
750g ripe sweet tomatoes skinned, preferably San Marzano plum tomatoes;
3-4 tbs extra virgin olive oil;
2 cloves garlic, peeled Maldon sea salt;
a handful of fresh basil.
Preparation
Cut the tomatoes into pieces and add them, with all the ingredients, to a shallow frying pan.
Cook the sauce down for about 20 minutes, checking seasoning at the end.
For a quick bèchamel sauce
500ml milk a fresh bay leaf;
50g unsalted butter; 50g plain flour;
Maldon sea salt; freshly ground black pepper;
a generous grating of nutmeg.
Preparation
Make a roux with the butter and flour and cook it for 2-3 minutes.
Gradually stir in the milk stirring well to make a smooth sauce, seasoning at the end.
Now all you need to do is assemble the dish:
Cook 400g penne rigate or rigatoni in boiling salted water for 6 minutes until barely cooked.
Drain and toss them in the tomato sauce.
Spread the pasta into an oiled baking dish and dot with spoonfuls of bèchamel sauce and pieces of mozzarella.
Add plenty of leaves of fresh basil and a good grating of freshly grated Parmigiano Reggiano and some freshly grated black pepper.
You can leave this refrigerated for up to two days then simply bake in a hot oven 200C/400F/Gas 6 for 25 minutes until piping hot and creamy.
