AOSTA VALLEY - Penne alla Mastro Crispino
Viaggio Italian peeled tomatoes 1.1lb
12oz Viaggio Penne
5oz Fontina cheese
1 clove of garlic
Basil leaves to taste
Viaggio extra virgin olive oil to taste
In a pan put Viaggio extra virgin olive oil and the garlic. Heat it and add the Viaggio Italian peeled tomatoes (blended). 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, 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.