Pasta Latiella (Calabrian-style baked pasta and potato gratin)

Ingredients

• 300 g Short pasta (penne or rigatoni) (Uncooked, to be added raw)
• 500 g Potatoes (Peeled and thinly sliced (2 mm))
• 30 ml Extra virgin olive oil (For the sauce and the gratin)
• 1 unit Onion (Sliced)
• 2 units Garlic cloves (Crushed)
• 1 unit Fresh red chili (optional) (Sliced, for a kick)
• 500 ml Tomato passata (Smooth tomato sauce)
• 10 leaves Fresh basil leaves (Added to the sauce and as garnish)
• 4 units Hard‑boiled eggs (Cut into pieces)
• 200 g Mozzarella (Torn into pieces, melts well)
• 100 g Grated pecorino (Sheep cheese, adds flavor)
• 50 g Grated parmesan (For the final crust)
• 30 g Breadcrumbs (For topping the top)
• to taste Salt
• to taste Black pepper
• 500 ml Hot water (Added along the edges, should not exceed the last layer of potatoes)

Instructions

1. Prepare the tomato sauce

   Heat 2 tbsp olive oil in a small saucepan. Add the sliced onion, crushed garlic and red chili (if using). Sauté for 5 minutes over medium heat. Pour in the passata, season with salt, add the basil leaves and let simmer for 15 minutes, stirring occasionally.

   Time: PT20M

2. Cook the hard‑boiled eggs

   Place the eggs in a saucepan of cold water, bring to a boil, cook for 10 minutes, then plunge into ice water for 5 minutes. Peel and cut into pieces.

   Time: PT15M

3. Prepare the potatoes

   Peel the potatoes and cut into very thin slices (about 2 mm). Place them immediately in a bowl of cold water to prevent darkening.

   Time: PT10M

4. Preheat the oven

   Preheat the oven to 200°C.

   Time: PT10M

   Temperature: 200°C

5. Assemble the gratin (first half)

   In the baking dish, spread 2‑3 tbsp tomato sauce on the bottom. Lay a layer of raw pasta, then a layer of potato slices, add half of the hard‑boiled egg pieces, half of the mozzarella, a drizzle of olive oil, salt, pepper and a bit of tomato sauce.

   Time: PT10M

6. Assemble the gratin (second half)

   Repeat the layers: pasta, potatoes, egg, mozzarella, sauce. Finish with a layer of potatoes, pour hot water along the edges (about 500 ml) so that it reaches just beneath the top layer of potatoes.

   Time: PT5M

7. First covered cooking

   Cover the dish with its lid or aluminum foil. Bake for 40 minutes at 200°C.

   Time: PT40M

   Temperature: 200°C

8. Finish the gratin

   Remove the lid, sprinkle the top with parmesan, pecorino and breadcrumbs, add a drizzle of olive oil. Bake again uncovered for 35 minutes at 200°C until the liquid is absorbed and the surface is nicely browned.

   Time: PT35M

   Temperature: 200°C

9. Rest and serve

   Take the dish out of the oven, let rest for 10 minutes before serving. Garnish with a few fresh basil leaves.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Short pasta (penne or rigatoni): Macaroni, Fusilli
• Instead of Potatoes: Sweet potatoes (for a sweet version)
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh red chili (optional): Chili flakes
• Instead of Tomato passata: Blended crushed tomatoes
• Instead of Fresh basil leaves: Fresh oregano
• Instead of Hard‑boiled eggs: Firm tofu (for vegan version)
• Instead of Mozzarella: Scamorza, Raclette cheese
• Instead of Grated pecorino: Grana Padano
• Instead of Grated parmesan: Grana Padano
• Instead of Breadcrumbs: Panko

Equipment Needed

• Small saucepan
• Baking dish (e.g., pot or gratin dish with lid)
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon
• Aluminum foil (optional)
• Oven
• Colander (optional)

Critical Steps — Do Not Skip

• Cooking the raw pasta and potatoes together: the water level must be just below the top layer of potatoes.
• First covered cooking to create steam that cooks the pasta and potatoes.
• Add breadcrumbs, parmesan and pecorino at the end for a golden crust.

Chef Tips from the Video

• Use a mandoline for ultra‑thin potato slices, ensuring even cooking.
• Add a pinch of grated nutmeg to the sauce for extra aromatic depth.
• For a more authentic flavor, incorporate a small teaspoon of dried Calabrian chili.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 days.

Freezer: Uncooked gratin freezes for 2 months; thaw in the refrigerator before baking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce the day before and keep it refrigerated.
• Assemble the full gratin, cover, and refrigerate for 24 hours before the final bake.