Pasta with Tomato and Mozzarella

Method5 steps · about 25 min

1. 1

   Step 1: Heat the 2 tablespoons of sauce oil in a saucepan with the whole garlic (1 clove) clove. Add the peeled tomatoes (400 g) and season with salt.

   Uses 400 g peeled tomatoes · 1 clove garlic · 2 tbsp extra virgin olive oil · Fine salt to taste

2. 2

   Step 2: Add plenty of basil (to taste) and simmer over low heat for about 15–20 minutes until the tomato sauce reduces, then remove the garlic. Meanwhile, cut the mozzarella into chunks and place in a colander to drain off excess whey.

   Simmer basil tomato sauce · 20 minUses 250 g mozzarella cheese · Basil to taste · 400 g peeled tomatoes in 2 tbsp oil with garlic and salt

3. 3

   Step 3: While the sauce simmers, bring a separate pot of salted water to a boil and cook the fusilli (320 g) to the package instructions. Drain al dente and transfer directly into the prepared tomato sauce.

   Uses 320 g fusilli · Fine salt to taste · separate water for boiling pasta · tomato sauce simmered 15–20 minutes with basil and garlic removed · 250 g mozzarella cut into chunks, drain off whey

4. 4

   Step 4: Mix well, then turn off the heat. Add the grated Parmigiano Reggiano and the prepared well-drained mozzarella cubes.

   Uses 60 g Parmigiano Reggiano PDO · 320 g pasta cooked to package directions and transferred to sauce · prepared 250 g mozzarella chunks well drained

5. 5

   Step 5: Finish with a separate drizzle of olive oil and black pepper (to taste). Mix quickly without melting the mozzarella too much and serve immediately.

   Uses Black pepper to taste · extra drizzle for finishing · cooked pasta mixed off heat with mozzarella and 60 g Parmigiano