Fusilli col Sugo di Pomodoro alla Vesuviana

Name: Fusilli col Sugo di Pomodoro alla Vesuviana (Fusilli with Mozzarella and Tomato Sauce)
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 5 tablespoons olive oil; 200 g (7 oz) Italian mozzarella cheese, cut into very small cubes; 50 g (2 oz) pecorino or fresh parmesan cheese, grated; 50 g (2 oz) pecorino or fresh parmesan cheese, grated; 500 g (1 lb) fresh ripe tomatoes, skinned, de-seeded and chopped roughly; 2 garlic cloves, sliced finely; 1 tablespoon dried oregano; 375 g (12 oz) fusilli; salt and pepper; salt and pepper

Fusilli with Mozzarella and Tomato Sauce

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
25 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

The sauce for this dish must be made with fresh tomatoes. It should be cooked for a very short time, so that the tomatoes keep their fresh flavour.

Ingredients

500 g (1 lb) fresh ripe tomatoes, skinned, de-seeded and chopped roughly
2 garlic cloves, sliced finely

Europe
Italy
Main course
Starter
Mediterranean
Vegetarian
Pasta

Method

Preheat the oven to Gas Mark 7/220°C/425°F.
Put the tomatoes, garlic and oil in a saucepan and cook over a moderate heat for 5 minutes<