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 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.