Rigatoni al forno
For the Sauce
- 2 x 400g tin of tomatoes
- 200 ml of water
- 2 garlic cloves, smashed
- a little capsicum
- a few celery leaves
- 2 tablespoons of extra virgin olive oil
- salt and pepper to taste
For the Besciamella
- 500 ml of milk
- 3 tablespoons of butter
- 3 tablespoons of plain flour
- salt and pepper & a little nutmeg
- 100 gr of dried mozzarella or scamorza
- a few tablespoons of grated parmigiano or pecorino
Fry the garlic in the oil in a medium saucepan, add the tomatoes and fill each empty tin with water and pour it into the saucepan. Add capsicum and celery leaves and bring to a simmer. Add some parsley or basil, turn the heat down, and cook gently for 1 hour. Season with salt and pepper .
To make the besciamella, melt the butter in a pot, add the four and whisk to incorporate it. Cook the flour and butter mixture for a couple of minutes or until it comes away from the sides of the pan. Start adding the milk, a little a a time, slowly and stirring to eliminate any lumps. Season with salt, pepper and a little nutmeg, bring to a simmer, stirring constantly and cook over medium-low heat for 2-3 minutes or until thickened. Set aside.
Bring a large pot of salted water to the boil, cook the rigatoni un 3/4 done, drain and toss in the tomato sauce.
Pre heat your oven to 200 C. Tumble half of the rigatoni into a 30-x40 oven dish, top with dollops of besciamella and then with a second layer of rigatoni. Top with besciamella and little grated parmgiano or pecorino. Bake for 20-25 minutes, then add the dried mozzarella on top and continue baking for 3-5 minutes or until just melted.
Serve hot with fresh basil leaves and a grinding of black pepper.