Penne Con Pomodori E Mozzarella

Penne con Pomodoro – Lablascovegmenu CC BY 2.0


2 cloves garlic, peeled
1/2 cup olive oil
2 cups canned Italian peeled plum tomatoes
1 pound penne
1 whole milk mozzarella, chopped
2/3 cups freshly grated Parmigiano-Reggiano®

How to make the PENNE CON POMODORI E MOZZARELLA – Penne with Mozzarella and Tomatoes:

Saute 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.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at