There are good reasons why tomato and mozzarella built a relationship that has stood the test of time. Mozzarella has the ability to brighten tomato in a way no other cheese can do, while tomato brings a nice acidity to the most beloved Italian formaggio. Make this recipe for corzetti pasta with tomato sauce and mozzarella if you want to bring Italy into your kitchen without having to book a flight to the Bel Paese.
Corzetti Pasta with Tomato Sauce and Mozzarella
Whole peeled tomatoes, 1 can
400 gr fresh mozzarella
1 garlic clove, minced
Extra-virgin olive oil
Salt and pepper
In a skillet, heat a few tablespoons of extra-virgin olive oil, add the minced garlic and cook, stirring constantly, for a couple of minutes.
Now add the tomatoes, season with salt and pepper, and cook for about 30 minutes or until the tomatoes have broken and turned into a nice sauce. Add the basil leaves and cook for another 10 minutes.
Now cook your corzetti pasta until al dente, drain and toss in the skillet containing the tomato sauce, making sure it coats the pasta evenly. Top with mozzarella and serve immediately.