Schiaffoni di Gragnano with tomato basil sauce and Mozzarella di bufala


(for 1 person)

3.2 oz. Pasta Gentile Schiaffoni
7 oz. peeled tomatoes
1.8 oz. Shredded buffalo mozzarella DOP
3 oz. Parmigiano Reggiano DOP, grated
1.5 oz. Extra virgin olive oil
1 leaf Basil
Pinch Salt


Cook the schiaffoni pasta in plenty of boiling salted water until al dente.
While 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 basil, the salt and almost all of the extra virgin olive oil and blend them all together. Heat a small amount of oil 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 2/3 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 the remaining mozzarella, a basil leaf and shaves of fresh parmesan. Drizzle a touch of extra virgin olive oil on top.

RECOMMENDED WINE: Cerasuolo di Vittoria Gulfi