Recipe: Gratin de pâtes
Use fresh summer tomatoes for this tasty basked pasta dish from Béatrice Peltre's cookbook My French Family Table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Food processor
- Oven
- Stockpot
- Colander
- Baking dish
- Saute pan
- Mixing bowl
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Wooden spoon
- Pastry brush
- Kettle
- Spatula
- Plate
Ingredients
- 2 slices toasted bread
- 1 tbsp chopped fresh parsley
- 3/4 cup grated Parmesan, divided
- 12 oz rigatoni pasta
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1/4 red onion, chopped
- 3 sprigs fresh oregano
- 2 sprigs fresh thyme
- 3 cloves garlic, minced
- 1 carrot, peeled and grated
- 1 tbsp tomato paste
- 1/4 cup dry white wine
- 1 lb tomatoes, diced, plus 1 tomato, sliced
- 1 bay leaf
- 1 1/2 tsp brown sugar
- Sea salt
- freshly ground black pepper
- 1 cup whole-milk ricotta cheese
- 3 tbsp finely chopped fresh basil leaves
- 1/4 cup pine nuts
- 4 1/2 oz mozzarella cheese, diced
- Ground nutmeg to finish
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