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.