400g (14 oz.) Paccheri pasta
250g (9 oz.) mozzarella di bufala
parmigiano cheese, grated, to taste
extra-virgin olive oil, to drizzle
fresh basil, chopped, for garnish
coarse sea salt, to taste
Bring a pot of salted water to a boil and cook pasta until very al dente. Over medium heat, warm tomato sauce in a skillet and toss in cooked pasta. Drizzle with olive oil and cook for 5 minutes. Add parmigiano cheese and basil. Serve pasta in a deep bowl and top each serving with ¼ mozzarella di bufala. Garnish with extra basil.
Paccheri is a common type of pasta in Italy and is known for its large, tube-like shape. Although similar to rigatoni, paccheri is shorter and larger in diameter. This is a perfect pairing for the heavy, sweet tomato sauce.
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