(for 1 person)
90gr Pasta Gentile Schiaffoni
200gr “La Motticella” peeled tomatoes
50gr Shredded buffalo mozzarella DOP
10gr Parmigiano Reggiano DOP, grated
40gr Extra virgin olive oil
Cook the schiaffoni pasta in plenty of boiling salted water until al dente.
Whilst the pasta is cooking, put the peeled tomatoes in a colander and leave them to drain for a few minutes. Pluck the basil leaves and wash. Put the drained tomatoes in a container with 5gr of basil, the salt and 30 gr of extra virgin olive oil and blend them all together. Heat a small amount of oil (8gr) in a pan, add the tomato mixture and heat for a few minutes. Add the cooked pasta and mix with the sauce. Remove from the heat and add 35gr of the shredded buffalo mozzarella DOP. Toss the pasta a couple more times to mix in the buffalo mozzarella. Carefully place the pasta on a plate. Garnish with 15gr of shredded mozzarella, a basil leaf and shaves of fresh parmesan. Drizzle a touch of extra virgin olive oil on top.
RECOMMENDED WINE: Fian d’Avellino – Feudi San Gregorio