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Penne with Mozzarella and Tomato

Ingredients
  • 2 cloves garlic, peeled
  • 1/2 cup olive oil
  • 2 cups canned italian peeled plum tomatoes
  • 1 pound penne
  • salt
  • 1 whole milk mozzarella, chopped
  • 2/3 cup freshly grated Parmigiano reggiano
Instructions

Serving 4 to 6 persons. Saute the garlic in a saucepan with the olive oil until it becomes colored a rich gold, then discard it. Add the tomatoes and cook until the oil separates and floats to the surface. Cook the pasta very firm "al dente" in boiling salted water. Drain immediately, transfer to a bowl adding the sauce, the mozzarella and the Parmigiano reggiano.

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