“A combination of classic pizza ingredients in a pasta sauce”

  • 4 tbsp extra-virgin olive oil
  • 2-3 garlic cloves, peeled and minced
  • 800 g tomato polpa (Tomatoes cubed)
  • 1 tsp dried oregano
  • salt and freshly ground black pepper
  • 450 g penne
  • 100-175 g fresh mozzarella in water, drained and roughly chopped
  • freshly grated parmesan cheese

Heat the oil in a medium-heavy frying pan.  Add the garlic and cook over medium heat until the garlic becomes opaque and gives off its aroma.  Add the polpa and oregano and cook until the tomatoes thicken into a sauce, season with salt and pepper.  Cook the pasta to package instructions.  Mix the ready pasta with the tomato sauce and mozzarella.  Serve immediately with parmesan handed separately.

Source : Pasta Fresca by Viana La Place and Evan Kleiman Page 111

Servings/Yield : 4-6 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

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