Penne Rigate with Mozzarella and Fresh Tomato Sauce
Pasta and Pizza • Italian
Description
Penne Rigate with Mozzarella and Fresh Tomato Sauce
Ingredients
- Penne rigate 10 oz
- Grated Pecorino Pepato Cheese 2 tablespoons
- Melted Cheese 5 oz
- Fresh basil leaves 3 pieces
- Tomatoes 40 oz
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the tomatoes, set aside 3 pieces, and chop the rest coarsely. In a medium-sized skillet, heat the olive oil, add the onion and garlic, and sauté for 5 minutes. Add the chopped tomatoes and one-third of the basil. Season with salt and pepper, and let it simmer uncovered on low heat for 1 to 1.5 hours. Coarsely chop the reserved tomatoes and add them to the sauce along with the remaining basil.
Step 2
Cook the pasta. Stir the mozzarella into the heated sauce and keep on the heat until boiling (about 2 minutes).
Step 3
Before serving, spoon the tomato sauce over the pasta, sprinkle with Parmesan, and garnish with fresh basil leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!