• 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
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.