Penne Rigate with Mozzarella and Fresh Tomato Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Penne Rigate with Mozzarella and Fresh Tomato Sauce
Ingredients
- Penne rigate - 12.3 oz
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Melted Cheese - 5.3 oz
- Fresh basil leaves - 3 pieces
- Tomatoes - 42.3 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.
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