Sun Oven Baked Pasta
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely sliced
1/4 to 1/2 teaspoon crushed red pepper
1 (26-ounce) carton strained tomatoes (Pomì if you can find it)
salt to taste
1/2 cup fresh basil leaves, torn into large pieces
1 pound dried pasta, rigatoni, penne, fusilli, or similar shape
3 cups freshly grated Parmesan cheese
1 pound fresh mozzarella cheese, sliced
Set Sun Oven out to preheat. Lightly oil a baking dish, set aside.
In a large sauce pan, toss the oil with the onion, garlic, and red pepper. Cook in the Sun Oven, uncovered, until the onion softens, 20 to 30 minutes. Stir in the strained tomatoes and season with salt. Cover and continue cooking in the Sun Oven until the oil separates from the tomatoes, 45 minutes to 1 hour. Leave the Sun Oven out.
While the sauce is cooking prepare the pasta according to the instructions on the package draining it about 2 minutes before it’s done. Taste the sauce and adjust for salt if needed then toss the pasta with 1/2 of the sauce and 1 cup of the Parmesan cheese.
Spread out 1/3 of the pasta in the prepared baking dish. Top with some tomato sauce, 1/2 of the mozzarella, 1/3 of the remaining Parmesan, and 1/3 of the basil. Repeat, finishing with a layer of pasta, some mores sauce, the remaining Parmesan, and basil. Cover with tin foil and a tea towel and bake until the cheese melts, about 45 minutes.
Makes 4 to 6 servings.