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