- 320 grams of paccheri
- 200 grams of mozzarella
- San Marzano tomatoes 600 g
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
- 3 leaves of basil
- pepper to taste
Cut the mozzarella into thin slices, place in a pot so that it loses water and store in refrigerator; blanched tomatoes for about 1 minute, refresh under cold water, peel, remove seeds and cut into cubes. Fry the garlic in a saucepan with the peeled extra virgin olive oil, remove it when golden, add the diced tomatoes and simmer for about 15 minutes, add the washed leaves of basil, salt and cook for 3 more minutes. Meanwhile cook the paccheri in plenty of boiling salted water and drain al dente. Prepare a greased ovenproof dish, pour a layer of paccheri, alternating slices of mozzarella, tomato sauce and a tablespoon of grated Parmesan, a layer formed like the first and finish with grated parmesan cheese.
Bake at 200 degrees for 10 minutes. Serve paccheri baked, sprinkle with the pepper to taste Freshly ground and decorated with leaves of fresh basil.