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300 g (11 oz) quick-cook penne
1 onion, halved
125 g (4 oz) Cathedral City Mature Yet Mellow cheese, grated
1 x 400 g tin chopped tomatoes
Preheat oven to 200C, 400F or gas mark 6.
Cook penne in boiling water with 1 tbsp olive oil until al dente (slightly firm). Drain. Meanwhile, warm tomatoes with onion in a pan until hot and season with salt and pepper. Transfer pasta and tomatoes (discarding onion) to an ovenproof dish. Stir through most of cheese and sprinkle remainder over top. Cook in oven for 10-15 minutes.
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