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Ingredients
- 30g Extra virgin olive oil (EVO)
- 1 whole clove of garlic, lightly smashed
- 450g peeled tomatoes
- 4 basil leaves
- 150g Parmigiano Reggiano
- 5g salt
- 500 g Mozzarella
Instructions
Crush the peeled tomatoes by hand in a bowl.
In a pan, heat the olive oil and add the smashed garlic clove. Cook over low heat until the garlic becomes golden.
Remove the garlic from the pan and add the crushed tomatoes and salt. Cook for no longer than ten minutes on medium heat.
Turn off the heat and add the basil leaves to the sauce.
Cook the pasta in salted boiling water according to package instructions.
Once the pasta is cooked strain it and add it to the sauce. Mix well.
Still without heat, add mozzarella and parmesan cheese to the pasta and sauce mixture.
If desired, you can bake the pasta at 200 Celsius in an oven-proof dish for ten minutes, then sprinkle with parmesan cheese.
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30 min
30 min
