- 1 pound of pasta
- 1 large can of crushed tomatoes
- 3 cloves of garlic, minced
- half of large onion, or one small onion, diced
- lots of torn basil
- fresh shredded mozzarella
- Parmesan cheese
- salt, pepper, sugar, vinegar, wine to taste
Saute the onion and garlic until soft. Salt them a bit. Add tomatoes. Simmer for awhile, then taste. If it’s too salty because your canned tomatoes were salty, then add a pinch of sugar and a splash of wine or balsamic vinegar. That’s my trick for homemade tomato sauce. They always taste a bit off at first, but with the right combination of salt, sugar (or honey), and vinegar or wine, it’ll be amazing. Simmer, simmer. Add some torn basil. Boil your pasta half as long as you normally would because it’s going to be baked in the oven.
When the pasta is done enough, drain it, and add sauce. Grab a casserole dish and layer the pasta, mozzarella cheese, and basil until you’re out of ingredients. Sprinkle the top with a generous amount of Parmesan.
Cover and bake in the oven on 350 for 20-30 minutes. Take the cover off, crank up the oven, and brown the cheese after your 20 or 30 minute mark.