Pasta alla Sorrentina

Average preparation time
Average preparation time
Easy
Easy
Italian
Italian
Main dish
Main dish

Ingredients

200 g
spaghetti
5 tablespoons
olive oil
4 cloves
garlic
1 can
ELVEA Cubetti - Garlic
leaves
fresh basil
sea salt
125 g
buffalo mozzarella
parmigiano reggiano
2
Persons

Preparation

Cook the spaghetti “al dente” in a pot of boiling, salted water (1 tablespoon of sea salt)
Put a frying pan on a medium low heat and add the olive oil and the finely diced garlic. Slowly heat up the pan.
Add the tin of Elvea Cubetti to the pan. Stir well and make sure the tomatoes heat through evenly. 
Add the basil to the garlic-tomato mixture. 
Drain the pasta and add it to the pan together with the buffalo mozzarella. Stir well until combined. 
Serve the Spaghetti alla Sorrentina in deep plates and sprinkle with a copious amount of Parmigiano Reggiano cheese. Garnish with fresh basil.  
ELVEA products in this recipe