When you think of Italian food, one of the things in your mind and that is Pasta. Pasta is a staple of the Italian diet. Pasta can be used everyday for a year without repeating a dish. Home-made pasta sauce is so easy.
Elbow macaroni 200 grams
Brocli 250 grams
Grated Mozzarella Cheese 1/2cup
Ricotta cheese 1/2 cup
Olive oil 1 tsp
2 garlic cloves, crushed
Tomato puree a quarter cup
Pepper powder 1 tsp
Salt to taste
Origeno Leaves dry 1 tsp
Chili flakes for garnishing
For cooking Macaroni:
Water 4 cups
Salt 1 tsp
Oil 1 tbs
Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite.
Drain the pasta, set aside, and keep warm. Cook, rinse, and drain pasta. Be sure your macaroni noodles have cooled completely before setting out to make. Heat a large frying pan over a medium heat and add olive oil. When the oil will hot, add the garlic and chilli and fry lightly until it will crackle.
After a few seconds, add the sliced brocli and tomatoes. Then add salt and pepper. Cook for 5 minutes stirring frequently. Add dry Origeno Leaves on top. Toss until all the ingredients are coated.
Sprinkle the Origeno leaves on top. Cover with the macaroni and then spoon over the ricotta cheese mixture.
Bake in a preheated oven at 375F for 30 to 40 minutes, until golden brown and the cheese topping is bubbling.
Garnish with basil leaves, if desired, and serve hot.
Don’t rinse the pasta before adding it either to the plate, or to the sauce.