Paccheri pasta with tomato and mozzarella

Ingredients
150 g
paccherri
2 cloves
garlic
400 g
ELVEA peeled whole tomatoes
leaves
fresh basil
1 ball
buffalo mozzarella
parmesan cheese
olive oil
salt
2
Persons
Preparation
Cook the paccheri pasta al dente in salted water.
Heat a drizzle of olive oil in a pan. Peel the garlic cloves and sauté them in the pan.
Then add the whole peeled tomatoes. Simmer over low heat. After a few minutes, add the fresh basil leaves and continue cooking until the pasta is al dente.
Drain the pasta.
Remove the garlic cloves from the sauce.
Now add the paccheri pasta to the sauce and serve.
Shred the mozzarella into small pieces and scatter over pasta.
Finish with finely grated Parmesan cheese and a few basil leaves.
 
ELVEA products in this recipe
Pelati
Whole peeled tomatoes