- Viaggio Tomatoes
- AOSTA VALLEY - Penne alla Mastro Crispino
AOSTA VALLEY - Penne alla Mastro Crispino
- 1.1 lb. Viaggio Italian peeled tomatoes
- 12 oz. Viaggio Penne
- 5 oz. Fontina cheese
- 1 clove of garlic
- Basil leaves to taste
- Viaggio Extra Virgin Olive Oil to taste
- Blend the Viaggio Italian Peeled Tomatoes in a blender until smooth.
- In a pan put Viaggio Extra Virgin Olive Oil and the garlic.
- Heat it and add the Viaggio Italian Peeled Tomatoes.
- While the tomato sauce is cooking, prepare a pot with boiling water to cook Viaggio penne.
- Wash basil leaves and dice fontina cheese.
- Cook the pasta al dente (6-7 minutes), drain it and season with tomato sauce.
- On low heat, add fontina and basil to the pan with pasta, melt the cheese.
- Serve hot and creamy.