Ingredienti per 4 persons 240 g fusilli
300 g ripe tomatoes
80 g mozzarella cheese
6 tablespoons oil
2 tablespoons grated pecorino cheese
oregano
salt and black pepper
Preparazione 1. Peel the tomatoes, remove the seeds and chop them into small pieces.
2. Put them in a saucepan with the oil and salt and cook for 10 minutes.
3. Add a shake of pepper, the mozzarella cut into thin slices, the grated pecorino and a pinch of oregano.
4. Cook for 4 minutes more with the lid on.
5. Cook the fusilli in boiling salted water and drain when "al dente" (tender but firm to the bite).
6. Put them in the saucepan, mix well, then transfer to an ovenproof casserole, heat in the oven for 4 minutes at 180°C and serve.
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