– 350 g penne
– 400 g chopped tomatoes
– 40 g of oil
– 50 g of grated pecorino cheese
– 100 g of cubed mozzarella
How to make the Penne napoletane alla vesuviana:
Peel the tomatoes and, after removing their seeds, scatter. Cut the mozzarella into thin strips (if serum has a lot, keep it between two towels for a few minutes), pour into a container is not too wide and the edges are not excessively high, half cup of oil and the cloves’ crushed garlic. Put the pan on fire, and leave it long enough for the ‘colors and scents of garlic oil, after which discard the garlic. Put hand into the bowl of tomatoes and a big pinch of oregano, salt and pepper. Stir, cover the pan, put it back on the heat and leave to cook until tomatoes should not squash. In the meantime fill a pot of water and bring to boil, drain the pasta al dente, add the sauce, about half of the mozzarella and pecorino; mix everything well. Spilled all in a wheel, ask yourself over the remaining mozzarella and bake, leaving a few minutes to melt the cheese, then serve.
Regional recipe from Campania