INGREDIENTS
Serves 4
350 g rigatoni
700 g tomato puree
300 g diced mozzarella
extra virgin olive oil to taste
1 teaspoon garlic powder Cannamela ground garlic
½ teaspoon chili powder Cannamela organic Calabrian chili pepper
2 tablespoons dried oregano Cannamela organic Sicilian oregano
iodized salt Cannamela Tappomacina iodized salt, to taste
THE PREPARATION
1-Let’s start preparing the baked pizza dough by placing the Cannamela ground garlic and the Cannamela organic Calabrian chili pepper in a pan with a drizzle of extra virgin olive oil. Let it fry.
2-Add the tomato puree and a drop of water and mix.
3-Also add the Cannamela organic Sicilian oregano (about two tablespoons).
4-Add a little Tappomacina Cannamela iodized salt, mix and cook for about 20-25 minutes on a low flame, stirring occasionally.
5-Throw the pasta into boiling salted water and cook until half cooked (check the cooking time on the package).
6-Drain the pasta directly into the pan and toss it with the sauce.
7-Turn off the heat and add the mozzarella cut into cubes (leaving about a quarter aside for later)
8-Pour the pasta into a baking dish that can contain it easily and distribute it well.
9-Add the mozzarella that we had left aside on the surface. Add another nice sprinkling of Cannamela Organic Sicilian Oregano and cook in a fan oven at 170 °C for about 15 minutes.
10-Here is our tasty pizzaiola baked pasta. Let’s bring it to the table nice and hot and stringy!
