Ingredienti:

  • 320g di Paccheri trafilati al bronzo
  • 500g di Pomodori Datterini o San Marzano ben maturi
  • 2 spicchi d’Aglio (privati dell'anima)
  • 30g di Olio Extravergine d'Oliva
  • 250g di Mozzarella di Bufala Campana DOP
  • 1 Limone biologico (scorza grattugiata e 5ml di succo)
  • 12 foglie di Basilico fresco
  • 5g di Sale marino fino
  • 2g di Pepe nero macinato fresco

Istruzioni:

  1. Taglia i 250g di mozzarella a cubetti e lasciali scolare in un colino to remove excess whey.
  2. In a large pan, heat the 30g of olive oil with the two garlic cloves until golden and fragrant.
  3. Add the 500g of halved datterini tomatoes. Salt immediately. Cook for 15 minutes until wilted and releasing their juices.
  4. Bring a pot of salted water to boil, add the 320g of paccheri.
  5. Halfway through cooking the tomatoes, crush some with the back of a wooden spoon.
  6. Drain the paccheri 3 minutes before the end of the cooking time. Transfer to the pan while still very al dente.
  7. Add a ladle of cooking water and sauté over high heat. Continue until the water turns into a glossy cream.
  8. Turn off the heat. Add the 5ml of lemon juice and the 12 basil leaves, torn by hand.
  9. Add the mozzarella cubes and mix quickly. The mozzarella should only warm up, not melt completely.
  10. Serve in dishes and finish with a grating of fresh lemon zest and a grinding of black pepper.