Gourmet pasta with tomato, parmesan, and melted mozzarella

Ingredients

4 servings

• 500 g orecchiette or rigatoni pasta
• 2 balls of mozzarella
• 250 g crushed tomatoes
• 100 g Parmigiano Reggiano
• 50 g black olives
• 1 drizzle of olive oil
• salt
• pepper

Steps

1. 1

   Cook the pasta in a pot of boiling salted water. Remove one minute before the cooking time indicated on the package to ensure the pasta is al dente.

2. 2

   Meanwhile, in a sauté pan, pour in the peeled or crushed tomatoes, add the olives, add the Parmigiano Reggiano, season with salt and pepper, and let cook over low heat for 10-15 minutes.

3. 3

   Drain the pasta and pour it directly into the sauté pan.

4. 4

   Cut the mozzarella into small pieces and incorporate it into the rest. Let it melt covered over low heat for 5 minutes.

5. 5

   Serve immediately.