Step 1

Fry the chopped onion in a little olive oil until translucent

Step 2

Add the passata or chopped peeled tomatoes, a pinch of salt and the sugar to reduce the acidity

Step 3

Simmer over a medium heat for 15-20 minutes.

Step 4

Halve the 500 grams cherry tomatoes and put them to marinate in a bowl with the crushed garlic, basil and a pinch of salt.

Step 5

Half cook the pasta in plenty of boiling salted water, drain and mix with the tomato sauce after keeping aside enough sauce to layer the bottom of your oven dish.

Step 6

Ladle the saved sauce into the bottom of an oven dish (earthenware is traditional if you have one).

Step 7

Spread a layer of pasta with sauce and season with pecorino and parmesan cheese and half the stracciatella cut into pieces.

Step 8

Add a second layer of pasta, seasoned with cheese (pecorino, parmesan and stracciatella) and finish with a layer of pasta.

Step 9

Cover the last layer with the marinated cherry tomatoes, garlic and basil

Step 10

Sprinkle breadcrumbs and some more grated cheese on top, drizzle with olive oil.

Step 11

Bake at 180 degrees for 45 minutes until you will have formed a nice crust on the well-roasted tomatoes.

Step 12

Remove from oven, let stand and serve sprinkled with some fresh parsley as required