Spirelli Gratin with Tomato and Mozzarella

Ingredients

• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 30 g tomato paste (about 2 tbsp)
• 500 g passata
• Salt
• 5 g coconut blossom sugar (1 tsp)
• Pepper
• 500 g whole wheat fusilli
• 125 g mozzarella
• 80 g Parmesan
• 10 g fresh thyme (0.5 bunch)

Instructions

1. 1.

   Wash, trim, quarter, core the tomatoes and dice the flesh finely. Peel and finely chop the onion and garlic. Heat 1½ tbsp olive oil in a pot and sauté the onion and garlic over medium heat until translucent. Stir in tomato paste, add the passata and fresh tomatoes, and simmer gently for about 10 minutes. Season with salt, coconut blossom sugar, and pepper.

2. 2.

   Meanwhile cook the pasta according to package instructions in plenty of boiling salted water until very al dente. Drain well. Cube the mozzarella and grate the parmesan. Lightly oil a baking dish with remaining olive oil. Mix the pasta with the tomato sauce and transfer to the dish. Distribute the mozzarella over the top and sprinkle with parmesan. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes until bubbling.

3. 3.

   While the gratin is baking, wash the thyme, shake off excess water, and pluck the leaves. Remove the gratin from the oven and sprinkle with thyme.