Rigatoni Pie

01Method

1. 1

   Warm 4 tablespoons of olive oil together with the garlic in a large saucepan over medium-low heat. When it starts to sizzle, cook, stirring from time to time, until the garlic softens and just turns golden, about 6 minutes. Add the chilli flakes, then tip in both cans of tomatoes along with water. Raise the heat to high and bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce to a steady simmer and cook, stirring occasionally, until the sauce thickens and reduces, about 15 minutes. Take off the heat, fold in the basil and adjust seasoning. Allow to cool for 10 minutes, then blend until smooth.

2. 2

   Heat the oven to 190°C. Grease a 9-inch springform pan with 1 tablespoon of olive oil. Bring a large pot of well-salted water to a boil and cook the pasta until just under al dente, about 8 minutes. Drain, then spread the pasta in a single layer on a rimmed baking sheet and toss with the remaining tablespoon of olive oil.

3. 3

   Pack the rigatoni upright into the prepared pan, standing each piece on its end, until the pan is completely filled. Set the pan on a foil-lined baking sheet to catch any drips. Spoon the tomato sauce over the top, spreading it evenly. Scatter the mozzarella and Parmesan over the surface.

4. 4

   Tent the pan loosely with foil, doming it so it does not touch the cheese. Bake for 30 minutes, then remove the foil and continue baking until the top is golden and bubbling, about 30 minutes more. Allow to rest for 10 minutes before releasing the springform sides. Slice into wedges and serve.