Fusilli Dedicato Alla Vesuviana

Fusilli Dedicato Alla Vesuviana
2 March, 2021 bokstudio

Preparation

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.

Ingredients:

320g fusilli
500g fresh pear tomato
100g mozzarella fiordilatte
40g grated pecorino romano
Dried oregano
Extra virgin olive oil
Salt and black pepper