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

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

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

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Ingredients

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