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