Recipe: Baked pasta with peppers and cinnamon basil
Pasta with aromatic herbs
June 09, 2012
 Every year I like to try new varieties of basil, but I can't do without the classic broad-leaf basil and the wonderful cinnamon basil. This cultivar smells of basil and cinnamon, and is a valuable addition to many recipes, from teas to indian dishes.
 I used a bunch of basil cinnamon for this baked pasta, seasoned with a bacon sauce, and the result was delicious.
Baked pasta with peppers and cinnamon basil
Ingredients
Serves 2-3:
220g penne or other short pasta
400g canned tomatoes
2 shallots
1 clove of garlic
130g pancetta or bacon, diced
3-4 tablespoons Parmesan cheese
125g mozzarella
2 eggs
200g sweet peppers
2 tbsp basil cinnamon, chopped
flour
Directions
Chop the shallots and garlic and fry briefly in a pan.
Add the canned tomatoes and cook over low heat for 20-25 minutes.
Meanwhile boil the eggs until they become firm. Remove the shell and slice.
Fry the bacon in a skillet, then add to the tomato sauce and set aside.
 Cut the peppers into small pieces, then flour them and fry quickly on high heat for several minutes, stirring often. Lower the heat and cook for five minutes.
Cook the pasta in boiling salted water, until al dente, then drain well. Season the pasta with the tomato and bacon sauce and add cinnamon basil.
 Place about half pasta into a baking dish, distribute the sliced hard-boiled eggs, mozzarella and fried peppers. Sprinkle with Parmesan cheese and cover with the remaining pasta. Grill in oven for 5-10 minutes, until the cheese is well melted.
 One year ago:
Paella parellada with coriander
I am entering this in Presto Pasta Nights, hosted by The Law Students Cookbook.
This goes also to EP Series: Basil.
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