Speck and tomato pasta bake

Name: Speck and tomato pasta bake
Cuisine: British
Ingredients: 1 tbsp olive oil; 100 g speck sticks; 350 g passata; dry mozzarella; 200 g shaped pasta; 15-20 g rock salt (for pasta water); 1 shallot thinly chopped; 1 small pinch sugar; 3-4 fresh basil leaves; 1-1.5 teaspoon bouillon (veg stock)

Gaia Riva @gaia

Bristol

I have taken the simple pasta bake recipe added by Hayley Bradley and changed it slightly to fit with what I had in the fridge. I have used speck instead of bacon and made a tomato sauce instead of just using the chopped tomatoes. Pasta wise you can use anything that is shaped (no spaghetti or linguine for instance). I have used cavatoni here but you can use what you can find: shells or penne or maccheroni will work well here.

I agree with Hayley, def comfort food!

Gaia Riva @gaia

Bristol

I agree with Hayley, def comfort food!

Saved

Ingredients

1 tbspolive oil
100 gspeck sticks
350 gpassata
dry mozzarella
200 gshaped pasta
15-20 grock salt (for pasta water)
1shallot thinly chopped
1small pinch sugar
3-4fresh basil leaves
1-1.5 teaspoonbouillon (veg stock)

Saved

Steps

1

Boil a saucepan of water and heat the oven to 200c. Add the rock salt to the water and cook the pasta as instructed on packet. Keep it quite a lot al dente as it will need to go in the oven as well
2

Whilst the pasta is cooking, cook the speck in a pain with very little oil
3

Once the speck is crispy remove it from the pan but leave the grease in the pan.
4

Add a bit more oil to the pan and add the shallot. leave it to brown
5

Add the passata, a small pinch sugar, basil and a spoon of bouillon. Leave to cook on slow heat for 10 min
6

Add the speck back into the sauce and cook for 1 minute
7

Drain the pasta and pour it back into the pot. Add the sauce to the pasta and mix well
8

Pour pasta into an oven dish and cover with dry mozzarella
9

Bake in the oven until golden (15 minutes)