Name: Rag pasta with napoletana sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram fresh lasagne sheets; 1/3 cup (80 millilitres) olive oil; 2 clove garlic , finely chopped; 10 roma tomatoes, peeled, diced; 1/4 cup basil leaves, torn if large; 1 1 (about 120 grams) buffalo mozzarella, broken into pieces, or 1 cup ricotta; grated parmesan, to serve

Rag pasta with napoletana sauce

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

375 gram fresh lasagne sheets

1/3 cup (80 millilitres) olive oil

2 clove garlic , finely chopped

10 roma tomatoes, peeled, diced

1/4 cup basil leaves, torn if large

1 1 (about 120 grams) buffalo mozzarella, broken into pieces, or 1 cup ricotta

grated parmesan, to serve

Method

1.Using a sharp knife or pizza cutter, cut lasagne sheets into jagged shards, each piece no larger than 5cm long or wide.

2.Cook pasta in a large saucepan of boiling, salted water 2-3 minutes, until al dente. Drain.

3.In a large frying pan, combine oil and garlic in a pan on medium heat. Cook, stirring, 1 minute, until garlic is just coloured. Add tomato and basil. Cook 4 minutes, until softened. Stir in pasta and mozzarella. Season. Serve with parmesan.

To peel tomatoes, ease into boiling water, count to eight then transfer to iced water. Use a small knife to peel away the skin.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Exclusive winter sale