Wood-Fired Baked Pasta

Pasta al forno - baked pasta with tomato sauce, mozzarella, olives, and capers, finished with a crispy breadcrumb topping. This is comfort food with a smoky edge. The pizza oven adds something a kitchen oven can't: a wood-fired char on the breadcrumb crust that's deeply satisfying. Use penne or rigatoni - anything with ridges that will hold the sauce.

Ingredients

• 320g penne or rigatoni
• 400ml tomato passata
• 1 onion, finely chopped
• 3 tablespoons extra virgin olive oil
• 150g mozzarella, cut into small cubes
• 40g black olives, pitted and halved
• 60g pecorino cheese, freshly grated
• 15g capers, rinsed
• Breadcrumbs for topping
• Salt and black pepper

Method

1. Cook the pasta in well-salted boiling water until just al dente - slightly firmer than you'd normally eat it, as it will cook further in the oven. Drain and cool briefly under cold water.
2. Meanwhile, heat the olive oil in a pan and soften the onion. Add the passata, olives, and capers. Simmer for 10 minutes. Season with salt and pepper.
3. Stir the cubed mozzarella and half the pecorino into the sauce. Toss the pasta through the sauce until well coated.
4. Let your pizza oven settle to around 200°C.
5. Transfer the pasta to an oven-safe casserole dish. Scatter the remaining pecorino and a generous layer of breadcrumbs over the top.
6. Slide into your oven and bake for 10-15 minutes until the top is golden and crispy and the cheese is bubbling.
7. Let it sit for 5 minutes before serving - the molten cheese needs a moment to set slightly.