Onion finely cut, garlic pass through the press.
Fry in vegetable oil for just 5-7 minutes.
This is enough time to prepare and add tomatoes in their own juice, honey, wine, salt, pepper and crushed rosemary.
Simmer for 15 minutes.
Pasta is already cooked in a large amount of salted boiling water, as it is written in the instructions on the package.
2 minutes before cooking, I throw the pasta in a colander, and let it drain, just 1 minute.
The paste should be harder than "Al dente".
Immediately mix with tomato sauce.
While the sauce is stewed and the pasta is cooked: I cut the leeks into small circles and fried them in vegetable oil.
Cherry cut it into quarters, and I found some big ones.
Cheese grated on a coarse grater.
When I cooked with mozzarella, I tore it into pieces with my hands.
Everything is prepared.
I lubricate the form with butter.
Spread the pasta, add cherry (with colored cherries looks more elegant), leeks and cheese.
Stir.
I add a little Basil and oregano.
I put it to bake in a preheated oven at 180 C for 15-20 minutes.
As always, I hesitated and got it in 25-28 minutes.
