Ingredients (for 4 People)
400 gr. Casareccie de Cecco
2 cups of peeled and cubed fresh tomato
2 cups of roughly chopped sun dried tomato
2 cloves of garlic finely sliced
4 tablespoon extra virgin
Extra Virgin Olive Oil
1 buffalo mozzarella Zanetti
2 tablespoon of finely chopped Italian parsley
20 gr. Fresh rocket
Salt for seasoning
Method
Bring plenty of salty water to the boil, pour the Casareccie in and give it a stir.
In a large pan, pour the oil and add the garlic and start to gently fry.
After a half a minute add the parsley first ,then the fresh and sun dried tomatoes. Season with salt and simmer for no more than 2 minutes.
When the pasta is al dente drain whilst reserving a small amount of the cooking water to add to the sauce if it is too dry.
Toss the pasta into the sauce and mix through.
Place the pasta in four bowls, rip the mozzarella by hand into small pieces and place it on top of the pasta.
Garnish with a handful of fresh rocket and buon appetito!!
