Campanelle alla Mozzarella

1. 1

   Dice your tomato and place it into your serving bowl.

2. 2

   Season with salt and pepper.

3. 3

   Add chopped basil, diced mozzarella and drizzle enough olive oil to coat (you dont want this drowning; oil amount will depend on how large your tomato is).

4. 4

   Set aside.

5. 5

   Place a large pot of water on to boil.

6. 6

   Season generously with salt.

7. 7

   When boiling, add pasta and cook until aldente.

8. 8

   When pasta is al dente, drain and immediately add to the serving bowl.

9. 9

   Toss gently to combine.

10. 10

    Drizzle with a little additional olive oil and garnish with Parmigiano Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.