Orecchiette with Three Cheeses

• 2/3 package dried orecchiette (about 2 cups 473 mL)
• 1 recipe Basic Tomato Sauce (recipe follows)
• 3/4 cup (177 mL) fresh mozzarella cheese, cubed
• 1/2 cup (118 mL) provolone cheese, cubed
• 1/2 cup (118 mL) grated pecorino cheese, for sprinkling
• 2 tablespoons (30 ml) extra virgin olive oil
• 4 cloves garlic, peeled and thinly sliced
• 2 (28-ounce 784-g) canned whole tomatoes (preferably San Marzano), chopped
• Salt, to taste
• 1 teaspoon (5 ml) sugar

1. To Make the Tomato Sauce:
2. In a medium pan, heat the olive oil and garlic over low heat.
3. When the garlic starts to sizzle, continue to cook it for a couple of minutes, or until it starts to change color.
4. Do not let the garlic become brown, as that means it is burnt and will taste bitter.
5. Add the tomatoes and their juice and continue cooking at a slow simmer over low heat for 15 to 20 minutes, or until the sauce thickens.
6. As the sauce starts to thicken, season with salt to taste and add the sugar (to balance the acidity of the tomatoes).
7. To Make the Orecchiette:
8. Preheat the oven to 400F (200C).
9. In a large pot, bring to a boil 4 quarts (8 L) of water.
10. Salt the water generously, add the orecchiette, and cook to al dente, according to the package instructions.
11. In a casserole dish, layer the orecchiette with the tomato sauce.
12. Add the mozzarella cheese and provolone cheese and stir to combine.
13. Sprinkle with the pecorino cheese and bake for 15 to 20 minutes, or until the cheese on top forms a crust.

orecchiette, recipe basic tomato sauce, mozzarella cheese, provolone cheese, pecorino cheese, extra virgin olive oil, garlic, tomatoes, salt, sugar

Taken from www.cookstr.com/recipes/orecchiette-with-three-cheeses (may not work)