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Penne Seppia Pomodoro e Mozzarella

Penne seppia pomodoro e mozzarella is a mouthwatering Italian pasta dish that combines al dente penne pasta made with black squid ink with a rich tomato sauce and melted mozzarella cheese. The squid ink pasta adds a unique twist to the dish, creating a striking contrast with the vibrant red tomato sauce and the white melted cheese.

WATCH ME MAKE Penne Seppia Pomodoro e Mozzarella

Penne Seppia Pomodoro e Mozzarella RECIPE

INGREDIENTS

  • 500 grams of black squid ink pennette pasta
  • 1 jar of Campania Tomato Sauce with Mozzarella Cheese
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup of extra-virgin olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

instructions

  • Bring a large pot of salted water to a boil. Add the penne seppia and cook for 8-10 minutes, or until al dente. Drain and set aside.
  • In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the chopped onion and sauté until translucent.
  • Add the minced garlic and red pepper flakes, and cook for an additional minute.
  • Add the can of peeled tomatoes, along with the oregano, basil, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
  • Preheat the oven to 375°F (190°C). In a large baking dish, layer the cooked penne seppia and the tomato sauce. Add a layer of sliced fresh mozzarella cheese on top.
  • Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh basil leaves and serve hot. Enjoy your Penne seppia pomodoro e mozzarella orizzontale!

Products used for this recipe

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Campania – Tomato Sauce With Mozzarella Cheese

$8.75

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