Tomato & Basil Pasta Bake Paired with Cherry Tomatoes & Mozzarella

Preheat grill to 180C and bring a pan of salted water to a boil.

Finely chop up the garlic. 

Finely dice the onion. 

Halve the cherry tomatoes, set aside.

Add the pasta to the boiling water and cook until al dente (We want it to be a little bit undercooked!)

Preheat a frying pan or a sauce pan over medium heat.

Add olive oil to the pan

Add the onion and garlic to the pan.

Cook, stirring regularly for 2-3 minutes until the onions are cooked.

Add the tomato passata to the onions and stir.

When the tomato start to bubble, reduce the heat and simmer.

Season the sauce with salt and pepper, to your taste.

The pasta should be about ready, drain and add to the tomato sauce mixture.

Add the basil pesto, feta, cream, balsamic vinegar, half of the mozzarella, 3/4 of the basil leaves and cherry tomatoes

Season with a tiny pinch of salt and pepper.

Using a large spoon mix everything together until a creamy sauce has formed.

If the saucepan is not oven friendly, transfer to a baking dish.

Place the mozarella slices on top of the pasta.

Place the pasta bake under the grill in the middle of oven. Let the cheese melt and bubble on top, for about 5 minutes.

Remove from the oven and top with the remaining fresh basil leaves.

Allow to sit for a few minutes and serve.