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Penne with Tomato, Mozzarella, and Oregano

17/11/2023

Here is the recipe for Penne with Tomato, Mozzarella, and Oregano, a simple and quick dish that brings the classic flavors of Italian cuisine to the table.

Ingredients

  • 350 g of penne rigate
  • 400 g of peeled tomatoes or tomato puree
  • 250 g of mozzarella (fiordilatte is better)
  • Fresh or dried oregano to taste
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt to taste
  • Black pepper to taste (optional)
  • Fresh basil for garnish (optional)

Preparation

  1. Bring a pot of salted water to a boil for cooking the pasta. Once the water is boiling, add the penne and cook them al dente according to the package directions.

  2. In the meantime, in a wide pan, heat the extra virgin olive oil and sauté the garlic cloves until they turn golden. If you prefer, you can also remove them after flavoring the oil.

  3. Add the peeled tomatoes by lightly crushing them with a fork or pour in the tomato puree. Allow to cook over medium heat for about 10-15 minutes until it slightly reduces, then season with salt and pepper to taste.

  4. In the meantime, cut the mozzarella into cubes and let it drain to remove the excess whey.

  5. Drain the penne al dente and pour them into the pan with the tomato sauce. Stir for a few minutes to flavor the pasta.

  6. Turn off the heat and add the diced mozzarella. Stir gently to melt the mozzarella without it completely losing its shape.

  7. Sprinkle with fresh or dried oregano and, if you like, add some fresh basil leaves as well.

  8. Serve the penne hot, and if desired, drizzle with some raw extra virgin olive oil.

Curiosity

This recipe is a sort of transposition of the classic Margherita pizza into a baked pasta form. Oregano is one of the most used herbs in Italian cuisine, especially in Southern Italy, and contributes to giving that Mediterranean touch to the dish, along with the scent of fresh basil, if you decide to add it.

Penne with Tomato, Mozzarella, and Oregano