2 cloves garlic, peeled 1/2 cup olive oil Tomatoes and Basil pasta sauce 1 pound penne Salt 1 whole milk mozzarella, chopped 2/3 cups freshly grated Parmigiano-Reggiano
Preparation
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.
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