Ingredients (4 people)
  • Basil to taste
  • Cow's milk mini mozzarellas 7,05 oz
  • EVO oil to taste
  • Fresh tomatoes 3,52 oz
  • Garlic 1 clove
  • Grated Parmigiano Reggiano cheese 1,41 oz
  • Oregano to taste
  • Paccheri pasta 11,2 oz
  • Pepper to taste
  • Salt to taste
Preparation
  1. Boil the paccheri in salted water for 2/3 of total cooking time.
  2. In the meantime, place the Organic Strained Tomatoes in a pan with the oil, garlic, salt, pepper and basil; cook for 15 minutes.
  3. Drain the pasta, place in a pan with some evo oil and sear before placing it into a round oven pan; position the paccheri pasta around the edges, upright.
  4. Pour some sauce into the middle of the oven pan and half-fill the upright paccheri; add a sprinkling of Parmesan and bake at 180° for 12 minutes.
  5. To finish off, add the mozzarella cut into pieces, cherry tomatoes, oregano and a drizzle of oil to the sauce.

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