Ingredients (Serves 4):

• 350 g. pasta
• 360 g. datterini tomato puree
• 250 g. mozzarella
• 70 g. grated pecorino cheese
• 1/4 cup whole milk
• 1 scallion
• 1 sprig wild fennel (or oregano)
• Ground red chili pepper
• 2 tbs extra virgin olive oil
• Salt

Preparing:

1. Brown the scallion with a little oil and chili pepper in a large non-stick saucepan. As soon as it starts browning, add a little water and let it cook a few more minutes on low heat. Once it is well cooked, add the datterini tomato puree and a pinch of salt. Raise the heat and stir well for a minute, then cover and cook on low heat for about 15 minutes.
2. Turn the burner off, add the mozzarella and a good pinch of pecorino. Mix well and let the flavours blend together for a couple of minutes. Cook the pasta in plenty of boiling water, leaving them quite al dente. Grease an oven pan with olive oil and pour in it the drained pasta, mixed with the sauce. Top with a sprinkle of grated pecorino and a drizzle of oil.
3. Bake the pasta au gratin in a conventional oven preheated at 200°C for about 15 minutes. They will be ready when the pecorino has formed its delicious crust. Take out of the oven and let stand a few minutes before serving.