Pasta with toasted cheese and tomato

معكرونة بالطماطم


– 2 cups of long-grain pasta (225 g)

– grated vegan cheese (175 g)
– 1 cup of grated Parmesan cheese (100 g)
Four tablespoons of white and fresh rusk
– 1 tablespoon of fresh basil, finely chopped
– 1 tablespoon of butter or margarine

Preparing the tomato sauce:

– One tablespoon of olive oil
– 1 red onion, finely chopped
Two pieces of crushed garlic
A few chopped and canned tomatoes (450 g)
– 1 tablespoon finely chopped basil
A little salt and pepper, depending on the quantity

How to prepare :

To make the tomato sauce, heat the oil in a large saucepan and fry the onions and garlic in it, stirring them for a minute, then add a little tomato, basil, salt and pepper to infuse, and cook over a medium heat, stirring, for 10 minutes.

Meanwhile, cook the noodles in a medium saucepan of boiling salted water, leave for 8 minutes, then drain.

Mix all the cheese together.

Grease a deep, heat-resistant tray, then pour a third of the tomato sauce to the bottom of the tray, then pour a third of the pasta and then a third of the cheese. Putting salt and pepper on top and then re-place the layers twice.

– Mix the rusk with basil and sprinkle them over the tray, then sprinkle some pieces of butter or margarine on it. Cook the tray in a preheated oven to 375 degrees, for 25 minutes, then serve it on your table, madam.

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