2-3 Backyard Tomatoes
2 tablespoons Tantillo California Extra Virgin Olive Oil
3-4 fresh garlic cloves
1/2 cup capicola
1 teaspoon dried oregano
1 teaspoon pepper
1 tablespoon fresh, chopped parsley
1/2 cup fresh mozzarella balls
Penne Pasta
1
Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.
2
In a separate sauté pan, cook the backyard tomatoes, Tantillo California Extra Virgin Olive Oil, garlic cloves and capicola into a simmer.
3
When pasta is finished cooking, spoon into the sauce. Sprinkle the dried oregano, pepper and parsley and on top.
4
Lastly spoon the fresh mozzarella balls over the pasta, and enjoy!
Ingredients
2-3 Backyard Tomatoes
2 tablespoons Tantillo California Extra Virgin Olive Oil
3-4 fresh garlic cloves
1/2 cup capicola
1 teaspoon dried oregano
1 teaspoon pepper
1 tablespoon fresh, chopped parsley
1/2 cup fresh mozzarella balls
Penne Pasta
