Penne Rigate with Mozzarella and Fresh Tomato Sauce
4 servings
30 minutes
Penne rigate with mozzarella and fresh tomato sauce is a classic Italian dish that embodies the harmony of flavors and textures. The recipe's origins trace back to traditional pasta alla Sorrentina, where tomato sauce combines with tender mozzarella. The aroma of fresh basil enhances the flavor, giving the dish a Mediterranean freshness. The sauce, lovingly prepared over low heat, reveals the sweetness of tomatoes and the depth of garlic and onion flavors. The stretchy mozzarella smoothly envelops the pasta, creating a delicate texture. The finishing touch is grated Parmesan, adding richness and a hint of spiciness. This dish is perfect for a family dinner or a romantic evening, creating a warm atmosphere and enjoyment of taste.
1
Peel the tomatoes, set aside 3 pieces, and chop the rest coarsely. Heat olive oil in a medium-sized pan, add onion and garlic, and sauté for 5 minutes. Add the chopped tomatoes and a third of the basil. Season with salt and pepper, and let it simmer uncovered on low heat for 1-1.5 hours. Chop the remaining tomatoes coarsely and add them to the sauce along with the remaining basil.
- Tomatoes: 1200 g
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Basil leaves: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Prepare the pasta. Add mozzarella to the heated sauce and keep on fire until boiling (2 minutes).
- Mozzarella cheese: 150 g
- Penne rigate: 350 g
3
Before serving, spread tomato sauce over the pasta, sprinkle with parmesan, and garnish with fresh basil leaves.
- Grated Parmesan cheese: 2 tablespoons
- Basil leaves: 3 pieces
