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Mezzi paccheri pasta with mozzarella and tomato sauce


30 minutes






340g pasta
170g fresh buffalo mozzarella
510g canned whole peeled tomatoes
6 tablespoons freshly grated parmesan
1 clove of garlic
fresh basil
4 tablespoons extra-virgin olive oil
salt to taste


Put 3 tablespoons of olive oil, a clove of garlic and roughly chopped whole peeled tomatoes in a saucepan, add a pinch of salt, cover and simmer for 15 minutes. Remove the garlic clove.

Cook the pasta in plenty of salted boiling water and cook till al dente.

Preheat the oven to 400°F.

Put the pasta in a bowl and coat it with the sauce. Add plenty of fresh basil roughly torn and a little grated parmesan, and mix well.

Put half the pasta into a lightly-oiled oven dish, add a few slices of mozzarella, then add the rest of the pasta, the mozzarella and the remaining parmesan.

Put the dish in the oven at 400°F for a few minutes, just to melt the mozzarella. Serve the pasta hot, with a few leaves of fresh basil and a drizzle of extra-virgin olive oil.

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