Fusilli alla napoletana (2)
Instructions
Put in a large saucepan (should also contain the dough) tomatoes, cut into small pieces, also chopped mozzarella, part of pecorino romano cheese, oil, salt and pepper and oregano to taste.
Stir briefly, cover the saucepan and simmer for at least an hour over low heat.
Meanwhile, Cook the fusilli in salted water and drain very al dente, so they are ready when the sauce is cooked.
Pour the dough into the Pan, rigiratela well with a wooden spoon, so season it evenly, then iron the paper in an oven heated to 250 degrees, for five minutes without cover.
Sprinkle with the remaining grated pecorino and serve at the table.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 400 g of sauce tomatoes
- 100 g of mozzarella
- 50 g of grated pecorino romano cheese
- Oregano
- 20 cl of olive oil
- Salt
- Pepper