A recipe famous for its simpleness and freshness. Perfect for a summer dinner.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Buffalo mozzarella |
1 |
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Fresh tomato |
6 |
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Garlic |
2 |
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cloves |
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Olive oil |
3 |
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tablespoons |
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Red hot pepper |
1 |
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Oregano |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Dip the tomatoes into boiling water for few seconds then remove their peel and seeds. Chop them thinly. |
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Warm the oil in a pan. Brown the crushed garlic and red hot pepper. Remove the garlic and pour the tomatoes into the pan. Cook on a low fire for about ten minutes. Season with salt and pepper. |
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| 3. |
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Cook the Spaghetti Barilla in plenty of salted water, drain them and pour them in the sauce. Then add the buffalo mozzarella cut into cubes and stir energetically. Serve with a sprinkle of oregano. |
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CHEF'S NOTE |
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The buffalo mozzarella can be substituted with seasoned ricotta cheese for a stronger flavour, or with simple mozzarella cheese for a more delicate flavour. |
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For this spicy, aromatic, a little sour dish we suggest a medium bodied, fresh, red wine such as a Grignolino or a Schiana Rosata. |
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