Sunday, June 3, 2012
Garlic press (optional)
Rasp grater or micro-plane
Measuring cups and spoons
Dutch oven or large pot
9” x 13” glass baking dish
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon salt, for boiling water
4 quarts water
1 pound ziti
2 tablespoon olive oil, separated
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 tablespoon dried basil
1/4 teaspoon sugar
1/2 teaspoon salt, for sauce
Placing a rack in the middle position, preheat the oven to 400 degrees Fahrenheit.
Begin bringing the water to a boil in a Dutch oven or large cooking pot to cook the pasta.
In the meantime, make the sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the canned tomatoes, crushed and diced, along with their canning juice. Cook until slightly thickened, about 15 minutes. Stir in the basil, sugar, and 1/2 teaspoon salt. Remove from the heat.
When the water is boiling, add 1 tablespoon salt and the ziti. Cook, stirring occasionally, until the ziti is mostly tender, but still a little firm, about 10 minutes. Drain the pasta and return to the Dutch oven. Stir the tomato sauce into the ziti, tossing to coat.
Grease a 9” x 13” glass baking dish with the remaining tablespoon of olive oil. Spread half the ziti mixture evenly into the dish. Sprinkle half the mozzarella cheese and half the Parmesan cheese evenly over the pasta layer. Repeat, layering with the remaining ziti and cheeses.
Bake until the cheeses turn golden brown and bubbly, about 20 minutes. Remove from the oven and let cool for 5 minutes before serving.
Makes 6 to 8 servings.