Ingredients for 4 servings:
- 500g Mezzi Paccheri di Gragnano Igp
- 250g Oxheart tomatoes
- 250g San Marzano tomatoes
- 250g yellow and red Datterini tomatoes
- 250g Corbarino tomatoes
- 100g Parmigiano Reggiano
- 2 garlic cloves
- 3 tbs EVO oil
- Salt and black pepper to taste
- Basil to taste
Directions:
Brown two garlic cloves in a pan with evo oil
Add the San Marzano tomatoes and the Oxheart tomatoes and leave over medium heat for a few moments
Then add the Corbarino tomatoes, the Datterini tomatoes, plenty of hand-chopped basil and season with salt
Meanwhile, bring a pot full of salted water to the boil and add the Mezzi Paccheri
Drain them al dente and add them to the sauce in the pan. Stir in a generous handful of grated Parmigiano Reggiano and serve
