John Myers
Light Penne with Tomato and Buffalo Morzarella La Ari
The perfect light penne with tomato and buffalo morzarella la ari recipe with a picture and simple step-by-step instructions.
- Pasta (penne)
- 4 Cocktail tomatoes
- 0,5 Buffalo Morzarella
- 1 kl. Shallot
- 1 kl. For the sauce
- Pepper and salt
- 3 Pinches Flour
- 3 Pinches Tomato paste
- 3 Pinches Pasta water
- 3 Pinches Herbs of Provence
- 3 Pinches Grated pecorino
- 1 pinch Sugar
- 1 drops White wine
- 1 drops Modena balsamic vinegar
- 1 drops Chili (powder or 2cl. Slices)
- 1 drops Parsley and basil
- 0,5 kl. Clove of garlic
- First of all: The spice list looks a bit long, but everyone can taste to their liking, i.e. it’s just a suggestion! I usually like it spicy and slightly hot, but that’s a matter of taste!
- Put on pasta water. Chop the tomatoes, onions and garlic into small pieces. Morzarella too.
- Sauté the onion pieces in butter – add the tomato paste – sprinkle everything with a little flour – then add some water right away.
- Add the spices little by little – always season to taste – and at the end add some of the pasta water (the starch makes the sauce a little thicker).
- Then add the fresh herbs and the buffalo morzarella.
- Briefly add the penne to the sauce! Tasty tasty! I wish you a good appetite!
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