05 Jun Paccheri a Sorrentina
Finely chop the onion and fry it in a pan with three tablespoons of oil.
When it starts to turn golden, add the chopped tomatoes and the basil, salt and cook the sauce over low heat for about 10 minutes.
In the meantime, cook the Del Sole paccheri in a pan with plenty of salted water and, once cooked, drain them and add them to the pan.
Add the diced mozzarella and mix well, so that it melts. Complete with a sprinkling of Parmesan and serve.
- 500 gr paccheri Del Sole
- 5 San Marzano tomatoes
- 1 onion
- 4 tablespoons of extra virgin olive oil
- 250 gr buffalo mozzarella
- 40 grams of grated Parmesan cheese
- 4 basil leaves
- Salt to taste