BAKED FETTUCINE WITH TOMATO, HERBS AND MOZZARELLA

Preparation - MediumServes 4 - 6
3 T extra virgin olive oil2 cloves garlic, finely chopped4 leaves fresh mint, finely chopped8 fresh basil leaves, finely shredded2 T fresh parsley, chopped1-15 oz can tomatoes, chopped1/4 peperoncino, or 1/4 t chili flakes, more or less to tasteSalt and freshly ground black pepper1/4 cup freshly grated Pecorino Romano (or other pecorino)1/4 lb scamorza (you can substitute mozzarella)1 lb fettuccine or tagliatelle
Heat the olive oil in a skillet over medium heat.Sauté garlic till golden.Add basil, parsley, mint and peperoncino.Sauté a minute or two more.Stir in the tomatoes, salt, pepper.Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.Meanwhile bring pot of water to the boil.Cook the pasta. Do not overcook; make sure it is al dente, with a bite.Preheat oven (while pasta cooks) to 425 F.When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.Transfer all to an ovenproof dish. The Abruzzese like to use an earthenware pot.Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.Bake for a few minutes till cheese melts and bubbles.Serve hot.