500 g penne pasta
Mozzarella cheese sauce
1/2 cup olive oil
1/4 cup fresh parsley leaves
5 peeled and seeded tomatoes, cut into cubes
3 cloves garlic, sliced
3 small balls of Provolone from Belfal, cut into small pieces
Salt to taste
500 g penne pasta
Mozzarella cheese sauce
1/2 cup olive oil
1/4 cup fresh parsley leaves
5 peeled and seeded tomatoes, cut into cubes
3 cloves garlic, sliced
3 small balls of Provolone from Belfal, cut into small pieces
Salt to taste
In a large pot, bring 5 liters of water to a boil, cover, and let it simmer
Add one and a half tablespoons of salt and let it simmer again
Cook the penne pasta in batches, stirring occasionally, until al dente
Drain the cooked pasta, rinse with cold water, and drain again
Mozzarella cheese sauce
In a bowl, combine all the ingredients and mix well
Add the cooked pasta to the sauce, mix well, and serve
