Mezze penne rigate Napoletana

  • 1
    Difficulty


Preparation

Blanch the tomatoes in boiling water for half a minute, once drained, peeled and deseeded chop them into small chunks. Peel the onion, chop it finely place it in a pan with 3 tbsp of oil and fry until soft over a high heat; add the tomatoes, the basil, season with salt and pepper, cover the pan and simmer for 15 minutes over a gentle heat.Cook the pasta in a large saucepan with plenty of boiling salted water, drain it when al dente, toss it in a serving dish, pour the warm sauce over it, with the leftover oil and the caciocavallo; mix it well, garnish to taste with basil and serve.  “You can make the recipe also with the other pasta shapes suggested here.”