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LOCATION: Recipes >> Pasta >> Penne Tomatoes 03

Print this Recipe    Penne Tomatoes 03

Penne with mozzarella and tomato
Serving 4 to 6 persons

2 cloves garlic, peeled
1/2 cup olive oil
2 cups canned italian peeled plum tomatoes
1 pound penne
salt
1 whole milk mozzarella, chopped
2/3 cups freshly grated Parmigiano reggiano

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.

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