Penne Al Forno

For the Penne al Forno, first peel and dice the onion and sauté in olive oil.

Empty the cans of tomatoes and bring to the boil. Simmer on low heat for about 5 minutes.

Pour the red wine and add half of the basil to the sauce. Season with salt and pepper and simmer gently for the next 2 hours, stirring occasionally. At the end, you want to be left with a very intensely reduced, very fruity tomato sauce.

In the meantime, cook the penne until half done, that is, after half of the indicated cooking time, already strain it, drain it very well and mix it with a dash of olive oil to prevent it from sticking together.

Preheat the oven to 170 °C.

Grease an ovenproof dish with a little butter or alternatively olive oil and place the penne, sauce, cheese slices, grated cheese and basil strips alternately in the dish. Finish with the sauce and the sliced or grated cheese.

Spread a few drops of oil or possibly butter flakes over the Penne al Forno and bake in the oven for 25-30 minutes, forming a golden crust.

Remove from the oven, sprinkle with the remaining basil and serve hot.

Preparation Tip:

Colorful leaf salad goes well with the penne al forno.

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