Penne con Scamorza
A simple variation to the usual plate of penne
Ingredients
- 4 Spoons Olive Oil Extra Virgin
- 500 Grams Cherry Tomato
- 2 Clove Garlic
- 130 Grams Ham Thick sliced if possible
- 200 ml White wine any white will do
- 400 Grams Penne Rigate Normal penne are fine too
- 300 Grams Scamorza Woolworth sell it as Mozzarella (Pear Shape)
- 1 Bunch Parsley A Handfull
- 1/2 Spoon Chilly pepper Fresh or dry and Optional
Instructions
- Start by cooking the Penne as usual in 4 litres of salty water and at the same time in a decent size Pan, heat up the oil with the Cherry tomato cut in half and the Garlic clove in half as well. Keep cooking for around 6 minutes on medium heat..500 Grams Cherry Tomato, 2 Clove Garlic
- Now add the ham cut in small dices and keep mixing the lot for another 5 minutes..130 Grams Ham
- Now it is time to add the white wine at full heat until at least half of the wine has evaporated. At the same time drain the pasta but keep it warm..200 ml White wine
- Time to add the scamorza cut in small dices to the pasta with the four spoons of olive oil and the tomato sauce. Finally add the 1/2 spoon of chilly and the parsley finely cut...4 Spoons Olive Oil, 400 Grams Penne Rigate, 300 Grams Scamorza, 1/2 Spoon Chilly pepper, 1 Bunch Parsley
Notes
Once the pasta has cooked (al dente) drained and keep it in a warm dish to retain the heat. This will help the scamorza melting nicely...
Scamorza is just a dried Mozzarella sold normally in a pear shape in the deli or cheese section of the supermarket
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