For pasta you can use penne lisce, or long pasta like maccheroni, regine, ziti, broken into shorter pieces (about 8 cm long).

Make a quick tomato sauce with fresh tomatoes, garlic, olive oil, salt and fresh basil.

Thinly slice two small mozzarella di bufala.

Boil the pasta in salted water and drain it when it is still very “al dente” (not more than 4 - 5 minutes).

Mix it with the sauce, the mozzarella and freshly grated parmesan.

Grease an oven dish with olive oil, add a bit of the tomato sauce,then toss the pasta inside, cover with thinly sliced tomatoes, salt (possibly coarse), dust with breadcrumbs and drizzle with olive oil. Bake at 250 C for about twenty minutes, until it is crisp and brown on top.