R E C I P E S
This sauce originates
from a small "trattoria" in the island of Panarea (Italy),
It can be perfectly combined with some gnoquis
or with short mostacioli type pasta (penne rigate).
RECIPE FOR 4 SERVINGS
2 Tbs. Of extra virgin olive oil
1 clove of garlic
3 Tbs. of prepared pesto
1 can of whole peeled Centauro tomatoes
1/2 kg. Of Mozzarella cheese
In a large frying pan, brown the garlic with the olive oil
Add 4 canned tomatoes cubed approximately 1.5 cm
and add half of the brine from the can.
Sauté for 10 minutes under low heat.
Cut the mozzarella cheese into cubes.
Add the cheese along with the pesto and let the cheese melt a bit.
Add salt to taste.
Place cooked gnoquis or penne in the sauce.
(100 grams per person of penne pasta
or 200 grams of fresh potato gnoquis)
If you use freshly made pasta, the cooking time is very brief,
and it will usually be ready once it reaches a boiling point.
If you use dried pasta it will cook in approximately 8 min.
Drain the pasta of excess water
and stir the pasta gently in the sauce so as not to break the gnoquis,
if you've opted for this option.
Si usa pasta seca tardará aproximadamente 8 minutos.
Cuele la pasta eliminando el exceso de agua.
Gire suavemente la pasa en la sartén para que se condimente bien
y absorba la salsa y no se rompan los gnoquis.
This dish is delicious with light red wine like a Merlot or a Pinot.