ORECCHIETTE WITH TOMATO AND MOZZARELLA

Flavor can also be found in simplicity. Today I wanted to prepare something simple and quick, but also something that would guarantee flavor and satisfy my endless pasta cravings.

• 80g Orecchiette made with wholemeal Senatore Cappelli flour
• Red cherry tomato sauce
• Fresh basil to taste
• 100g of fior di latte mozzarella
• Oil to taste
• Salt
• Pepper

In a non-stick pan, cook the tomato slowly at low temperature with extra virgin olive oil and a pinch of salt. When cooking is almost finished, add the fresh basil.

Meanwhile, cook the orecchiette in boiling salted water. I chose whole wheat because they hold the sauce better with the tomato sauce.

Meanwhile, cut the mozzarella into small pieces.

Drain the pasta, toss it with the sauce, add a little oil and the mozzarella, and let it melt. I recommend using a nonstick pan and a silicone ladle to avoid scratching the bottom of the pan.

Serve it hot and stringy, adding a pinch of pepper.