FRIJE

Instructions

• 1.   Heat a skillet, preferably with a thick bottom, and sauté the pressed garlic in a little oil.
• 2.   Add the tomatoes, a pinch of oregano, and a few basil leaves. Season with salt and pepper.
• 3.   Simmer over high heat for 15 minutes.
• 4.   Meanwhile, cook the penne (preferably penne lisce) in a pot of salted boiling water.
• 5.   Place the cooked pasta in a gratin dish that has been lightly oiled on the bottom and sides.
• 6.   Place thin slices of Mozzarella Cucina on top of the pasta.
• 7.   Pour the tomato sauce over the pasta and sprinkle with Parmigiano Reggiano.
• 8.   Bake in the oven at 200°C for 10 minutes, until the cheese is melted and forms a dense and flavorful mixture with the tomato sauce.

Notes & Suggestions

• This recipe can be adapted in many ways...
  
  You can try the original recipe by adding seafood, crumbled tuna, or sliced chicken breast to the penne.
  
  Alternatively, sauté ground meat (veal or beef) or any type of sliced sausage with the garlic, then add the tomatoes and herbs.
  
  You can also try penne with salmon and spinach. Cover the penne with pieces of salmon fillet and a layer of spinach (cooked with a little garlic and lemon), then add some Galbani mascarpone and mozzarella. You can make the same recipe with shrimp.
  
  Don't hesitate to try penne with pesto (green pesto made with basil or red pesto made with sun-dried tomatoes), topped with grated Parmesan.

Nutritional information *