Easy 40 min 4 servings
14 Jan 2021

Pasta tubes with delicate San Marzano tomato sauce

first courses

Ingredients

•          10 oz ridged pasta tubes

•          10 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes

•           5 oz buffalo mozzarella DOP, half of which part-frozen, so it can be grated over the final dish

•          4 tbsp extra virgin olive oil

•          salt, to taste

•          1 clove of garlic

•          a few leaves of basil, to garnish

Preparation

Bring 3 pints of water to boil, salt and add the pasta tubes. Cook for 4 minutes once the water comes back to the boil.   

In the meantime, put the extra virgin olive oil in a skillet, add the garlic and very gently cook over a low heat, once the garlic starts to release its smell, remove it. Add the San Marzano DOP tomatoes, salt and turn up the heat to bring the sauce to a boil.

Add the half-cooked pasta tubes, lifting them with a skimmer, and let them finish cooking in the sauce, adding a few ladles of the boiling pasta water, little by little, as the sauce thickens.

Finish cooking the pasta (about another 4 minutes) and prepare the portions of pasta. Place a ladle of the pasta tubes in the sauce on each plate, add some diced mozzarella, a few leaves of basil and a generous sprinkling of grated mozzarella, using the portion part-frozen, to garnish the dish.