Casarecci Sciue' Sciue'.....

Sassy Speedy and Delicious Sauce

Ingredients

1 kg ripe tomatoes 500 gr of Casarecci

50 ml good olive oil 2 cloves garlic 10 fresh, basil leaves 150 gr Buffalo milk mozzarella

50 gr of Parmigiano

Salt Pepper

Method

Wash the tomatoes thoroughly and with a small knife make a small crossed incision at the bottom. Place the tomatoes in hot boiling water for approximately 15 seconds, remove, let cool down and remove the skin, place on a chopping board cut in wedges, remove the seeds and place in a blender with the basil, pulse for about 10 seconds

Add the oil to a small sauce pan and once hot add the cloves of garlic, sautee until the garlic is fragrant but not brown, remove and add the tomato, simmer for about 30 minutes, season with salt and pepper.

Blanch the Casarecci in plenty of salted boiling water, as per packet instructions, drain, toss with the sauce and the Buffalo milk mozzarella, serve at once with grated Parmigiano

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