Pasta con Crema di Pomodoro e Mozzarella di Bufala Campana PDO
by Giovanni Siracusa
Ingredients:
(For 4 people)
- 1 lb rigatoni pasta
- 1 lb cherry tomatoes halved
- 8 oz Mozzarella di Bufala Campana PDO
- 4 garlic cloves
- Extra virgin olive oil
- Salt
- Chili pepper
- Fresh basil
Preparation:
- Sauté the garlic and chili pepper in extra virgin olive oil until fragrant.
- Add the cherry tomatoes and cook over medium-high heat until they begin to soften and lightly blister.
- Season with salt and continue cooking until the tomatoes release their juices and the sauce slightly reduces. Remove the garlic cloves.
- Transfer about 3/4 of the tomatoes to a jar and blend until smooth with an immersion blender.
- Cook the rigatoni in well-salted water until al dente.
- Add the pasta directly to the pan with the remaining tomatoes. Pour in the blended tomato sauce and add a little pasta water as needed to create a silky consistency.
- Add fresh basil and toss.
- Finish with torn Mozzarella di Bufala Campana PDO and a drizzle of extra virgin olive oil.
