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PENNE CON POMODORI E MOZZARELLA Penne with Mozzarella and Tomatoes

Mail this recipe to a friend!	2 cloves garlic, peeled 1/2 cup olive oil 2 cups canned Italian peeled plum tomatoes 1 pound penne Salt 1 whole milk mozzarella, chopped 2/3 cups freshly grated Parmigiano-Reggiano®	See Also:      Pasta      Dry Pasta: Penne      Cheeses      Mozzarella di Bufala Campana DOP      Parmigiano Reggiano® DOP      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Cortese dell'Alto Monferrato DOC      Rosso Conero DOC      Rosso Piceno DOC
	Sauté the garlic in a saucepan with the olive oil until it becomes colored a rich gold, then discard it. Add the tomatoes and cook until the oil separates and floats to the surface. Cook the pasta very firm ("al dente") in boiling salted water. Drain immediately, transfer to a bowl adding the sauce, the mozzarella and the Parmigiano-Reggiano. Serves 4-6

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