1. Blanch the tomatoes in boiling water, drain and let them cool, peel and remove the seeds. Chop them and transfer them to a frying pan with the oil. Add the diced mozzarella, the pecorino, the salt and the oregano.
2. Bring salted water to a boil and cook the pasta. Lower the sauce over medium heat until the pasta is al dente.
3. Drain the Dedicato Fusilli and mix them with the sauce. Add ground pepper to them.
4. Transfer them to a source and put them in the preheated oven at 200º for ten minutes. 5. Serve and enjoy.
320g fusilli 500g fresh pear tomato 100g mozzarella fiordilatte 40g grated pecorino romano Dried oregano Extra virgin olive oil Salt and black pepper