pasta al forno con pomodori e mozzarella

this is a jaime oliver recipe that is so yummy. we had it today for dinner and i ate way too much. it is fast, it is easy, and it is delicious. thank you jaime oliver!

baked pasta with tomatoes and mozzarella

1 white onion
2 cloves garlic
1 or 2 dried red chiles, crumbled
3 140z cans tomatoes (i use diced)
4 large handfuls of freshly grated parmesan cheese
3 5oz balls of mozzarella, thinly sliced
14 oz dried orecchiette

preheat oven to 400.
chop 1 onion, 2 cloves garlic. saute over low heat with a dash of red chiles. when soft, add 3 14oz cans tomatoes. simmer for 20 minutes. put through a food processor to make a loose sauce. tear a handful of fresh basil into the sauce and season with salt and pepper and a dash of red wine vinegar.

boil a pot of water for the pasta. cook 14 oz of orecchiette pasta as directed. drain and toss with half of the sauce. layer a little of the pasta in the bottom of a 9x13 pan. cover with a ladle of sauce and then toss a handful of grated parmesan over. put slices of mozzarella over this layer, then start over with pasta, sauce, parmesan and finish with mozzarella. repeat until out of ingredients. bake for 15 minutes or until golden, crisp and bubbling.