this is another recipe from Orangette. It sounds like just a baked pasta recipe, but i think the fresh basil and mozzerella really make it something special.
2 (28 oz) cans whole peeled plum tomatoes
5 T unsalted butter
1 large yellow onion,peeled and halved
4 cloves garlic, smashed
1-2 pinches red pepper flakes
salt
red wine vinegar
1 1/2 lb small ish pasta, such as orecchiette, chiocciole, rigatoni or ziti
1/4 to 1/3 lb parmesan cheese, grated
3 (4 oz) balls fresh mozzerella
fresh basil leaves
dump tomatoes and juices into large saucepan. add butter, onion, garlic, red pepper flakes and couple pinches of salt. place over medium heat and cook stirring occasionally for 45 minutes (i fudged it to 30 minutes b/c otherwise dinner was going to be really late). remove and discard the onion halves. using an immersion blender-i want one of these!-(or a food processor) blend the sauce until mostly smooth. return it to saucepan and continue to simmer it over medium heat for another 45 (or 30 if you are me) minutes until it has thickened to the consistency of a usual tomato sauce. it's alright if it's a bit loose but you want it to have a least a little body. taste it for salt and acidity and if needed add a small splash of vinegar.
preheat oven to 400.
when sauce is almost ready cook pasta to al dente. drain well and toss with with half the tomato sauce and a handful of the parmesan. take out a large (at least 9x13 or 10x15) baking pan. put a layer of pasta in the pan, followed by some of the sauce, handful of parmesan, chunks of mozzerella, and a few torn basil leaves. repeat layers until all ingredients are gone, ending with a layer of cheese on top. bake for 15 minutes until warm and bubbling. then, broil the top for a minute or two until golden.
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