Schiaffoni Pasta Sorrento Style

Ingredients:

(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
6gr Basil
8gr Salt

Method:

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.
Serve.

RECOMMENDED WINE: Fian d’Avellino – Feudi San Gregorio