Baked Candele with Tomato and Smoked Provola

Method

1. 1

   Heat the oven to 200°C. Wrap a small bundle of dry candele loosely in a clean tea towel and snap the tubes into pieces roughly 6–8 cm long. Repeat with the remaining pasta.Heat the oven to 400°F. Wrap a small bundle of dry candele loosely in a clean tea towel and snap the tubes into pieces roughly 2¼–3¼ in long. Repeat with the remaining pasta.

2. 2

   Warm the oil in a saucepan over medium-low heat with the lightly crushed garlic. Add the passata when the garlic is fragrant. Add half the basil and a pinch of salt and simmer gently for 15–18 minutes. Remove the garlic.

   Start 15 min timer
3. 3

   Meanwhile cook the candele in salted water and drain them 3–4 minutes before the package time. Toss immediately with most of the tomato sauce.

   Start 3 min timer
4. 4

   Spoon a little sauce into a baking dish of about 28 × 20 cm. Add half the candele, half the provola and a sprinkle of Parmigiano. Repeat with the remaining pasta and provola, then finish with the remaining sauce and Parmigiano. Bake for 20–25 minutes, until bubbling with browned patches on top.Spoon a little sauce into a baking dish of about 11 × 7¾ in. Add half the candele, half the provola and a sprinkle of Parmigiano. Repeat with the remaining pasta and provola, then finish with the remaining sauce and Parmigiano. Bake for 20–25 minutes, until bubbling with browned patches on top.

   Start 20 min timer
5. 5

   Rest the dish for 8 minutes so the sauce settles. Scatter with the remaining torn basil and serve warm.

   Start 8 min timer