A traditional dish that brings together the aroma of tomatoes and the delicacy of mozzarella, for an imaginary journey to the slopes of Vesuvius.
- 21 oz of fusilli
- 21 oz of fresh tomatoes
- 7 oz of mozzarella cheese
- extra virgin olive oil
- 2 cup of grated pecorino romano
- 4 tbsp of dried oregano
Put oil in a pan, add the tomatoes, washed and cut into small pieces, sliced mozzarella, pecorino cheese, salt and pepper.
Cover with a lid and let the sauce cook for about 15 minutes.
In the meantime, boil the fusilli in plenty of salted water.
One minute before the end of cooking, drain them and put them in the pan with the tomatoes and mozzarella, to make them risotto.
After a minute, remove the pan from the heat, sprinkle with a pinch of oregano and pour everything into an oven pan.
Bake the pasta at 392 F for 5 minutes and then serve the steaming fusilli alla vesuviana.
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