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Penne alla pizzaiola

I admit, I did not committed much for this recipe. After all, what does it take? Nothing, just have very little time available as hungry as a wolf and you're done! A classic that adapts to any season .. without distinction! Then you can always vary a bit 'with a little basil or oregano, which gives effect to the classic pizza, but do not overdo it. In the summer, then with the tomatoes is a show (ok I continue to appoint the summer .. you see I want sun, sea and relaxation?). In the meantime, get this delight ...

Ingredients

Tomato sauce to taste 1 teaspoon tomato paste
1 / 2 onion 1

mozzarella and oregano or fresh basil, extra virgin
olive oil to taste Preparation


I will not give you directions on how to make a good pan. I personally prepared a large chopped onion (sometimes with the addition of garlic or some vegetables like carrot and celery and a pinch die size) and I do fry in hot oil. Add a teaspoon of tomato paste and finally the tomato sauce. Bake for 10-15 minutes. Meanwhile cook the pasta slightly al dente. Cut the mozzarella into small cubes and once we are ready to Serve pasta and sauce. Season the pasta with the sauce and pour a generous cubes of mozzarella. Turn quickly (not working for too long otherwise everything is mixed), wet with a little olive oil and given a generous sprinkling of oregano or basil. Serve hot.