Baked Tagliatelle with Mozzarella and Tomato Sauce

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound tagliatelle (egg noodles)
    • 4 tablespoons olive oil
    • 1


    Heat olive oil in a saucepan and sauté finely chopped onion until transparent. Add Italian peeled tomatoes and season to taste with salt, freshly ground black pepper and oregano. Bring to a boil and cook over a medium heat for 15 minutes.

    Cook tagliatelle in boiling salted water until al dente - tender but still firm. Drain.

    Melt butter in a heatproof casserole. Ad