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  • AOSTA VALLEY - Penne alla Mastro Crispino

AOSTA VALLEY - Penne alla Mastro Crispino

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AOSTA VALLEY - Penne alla Mastro Crispino


20 minutes

4 servings

 

INGREDIENTS

  • 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

 

DIRECTIONS

  1. Blend the Viaggio Italian Peeled Tomatoes in a blender until smooth.
  2. In a pan put Viaggio extra virgin olive oil and the garlic.
  3. Heat it and add the Viaggio Italian Peeled Tomatoes.
  4. While the tomato sauce is cooking, prepare a pot with boiling water to cook Viaggio penne.
  5. Wash basil leaves and dice fontina cheese.
  6. Cook the pasta al dente (6-7 minutes), drain it and season with tomato sauce.
  7. On low heat, add fontina and basil to the pan with pasta, melt the cheese.
  8. Serve hot and creamy.

 

ENJOY!

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  • Home
  • About
    • Contact
    • BROCHURES
  • Products
    • All Products
    • Pasta
    • Tomatoes
    • Olive Oils
    • Technical Info
  • Recipes
    • Our Chef's Recipe Videos
    • written Recipes