2 cloves garlic, peeled 1/2 cup olive oil Tomatoes and Basil pasta sauce 1 pound penne Salt 1 whole milk mozzarella, chopped 2/3 cups freshly grated Parmigiano-Reggiano
Preparation
Sauté the garlic in a saucepan with the olive oil until it becomes colored a rich gold, then discard it. Add the tomatoes and cook until the oil separates and floats to the surface.
Cook the pasta very firm ("al dente") in boiling salted water. Drain immediately, transfer to a bowl adding the sauce, the mozzarella and the Parmigiano-Reggiano.
Like most website Italyabroad.com uses cookies, simple text files, in order to deliver a personalised experience and to improve our site.
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com
FREE DELIVERY FOR ORDERS OVER £100
0 item(s) - Sub Total:£0.00 
