Ingredients
- 300g pasta (penne, farfalle or conchiglie)2tbsp olive oil, plus a little more for drizzling2 cloves of garlic, peeled and thinly sliced1 tin of chopped tomatoes (400g)1tbsp tomato purée1tsp paprika200mls chicken stock½tsp dried chilli flakesSalt and black pepper100g Parmesan2 balls mozzarella, cut into 2cm chunks3tbsp breadcrumbs150mls cream½ stock cube, chicken or vegetable 80g Parmesan grated100g rocket – washed2tbsp olive oil1tbsp balsamic vinegar
1. Set the oven to 180 degrees.
2. Cook your chosen pasta as per packet instructions, then drain and set aside.
3. Meanwhile, put the olive oil and garlic into a pot and cook gently for two minutes or so until the garlic is lightly coloured.
4. Add the tomatoes, tomato puree, paprika, half the stock and chilli flakes to the pot. Season generously. Bring to a gentle blip then cook for 10 minutes.
5. Mix the cooked pasta, tomato sauce and Parmesan together.
6. Brush an 8in/20cm Springform tin with olive oil, then line the base with parchment.
7. Spoon half the pasta mixture into the cake tin, then scatter the mozzarella on top. Cover with the remaining pasta. Pat down well, scatter the breadcrumbs over the top and drizzle with olive oil. (You can do this ahead of time and finish when you need it.)
8. Bake for 25 minutes, until crisp and golden.
9. To make the sauce, bring the cream to a simmer with the remaining stock. Reduce gently for 2-3 minutes then whisk in the Parmesan, season and keep this warm.
10. When ready to serve, confidently run a knife around the edge of the cake tin and remove it onto a platter.
11. Turn the rocket in the olive oil and balsamic vinegar, season and bunch on top of the cake. Serve with a jug of warm Parmesan cream.
