Pasta, Tomato, And Mozzarella Al Forno - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
2 teaspoons fresh oregano (or 1 t. dried)
salt
black pepper
1 lb dry pasta (penne, rigatoni, fusilli)
8 ounces mozzarella cheese, cut into 1-inch dice
3/4 cup freshly grated parmesan cheese, plus additional to serve

Preparation

Preheat oven to 400\u00b0.
Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
Toss drained pasta with remaining sauce, adding reserved water as needed.
Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
Bake until golden and bubbling, 15 minutes.