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For the tomato sauce: 

1 smaller onion

2 cloves of garlic

1 dried chili 

400 g tinned tomato blocks 

1 tablespoon olive oil 

a bunch of fresh basil leaves

1 tablespoon red wine

some water

salt

pepper 

300 g farfalle

2x125 g mozzarella

50 g ground Parmesan 

1 tablespoon oil 

We have tons of farfalle at home, so I was looking for a recipe to use them up. This one from Jamie is originally made with orecchiete, but that's a compromise I can accept :). First dice the onion, crumble the chili and the garlics, then slowly fry them all on the olive oil for about 10 minutes. Add the tomatoes, pour some water into the tin to wash out every bit of the tomato juice and add the water to the pan as well. Simmer for 20 minutes. Meanwhile boil a pot of salted water for the farfalle and cook the pasta. Also preheat the oven for 200 C and oil a baking dish. When the 20 minutes for the sauce have passed, smooth it with a hand blender. Tear the basil leaves into the sauce, add the wine and season with salt and pepper. Drain the farfalle and toss with the sauce. Lay the pasta in the oiled baking dish. Slice the mozzarella and tuck it among the farfalle. Cover the whole dish with the grated parmesan and put it into the oven for 15 minutes. Serves two.

Source: Jamie's Italy.