Fusilli alla napoletana
Instructions
Place in an earthenware dish chopped tomatoes, diced mozzarella, olive oil, pecorino and oregano.
Season with salt and pepper, cover and Cook, live, enough heat for the time it takes the pasta to cook.
Season the pasta with the sauce, place it in a baking dish and pass in a hot oven.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 400 g of perini tomatoes from gravy
- 150 g of mozzarella
- 3 tablespoons of grated pecorino cheese
- 6 tablespoons of olive oil
- 1 pinch of fresh oregano
- Salt
- Pepper