Baked Pappardelle with Smoked Mozzarella and Fresh Tomatoes
(Pappardelle Pasticciate con Mozzarella Affumicata)
Ingredients:
6 tablespoons butter
4 medium, ripe tomatoes, diced
2 ounces smoked mozzarella, diced
2 ounces whole-milk mozzarella, diced
10 to 12 fresh basil leaves, shredded
Salt to taste
1/4 cup freshly grated Parmigiano cheese
1 pound Pappardelle pasta
Directions:
Preheat oven to 400°F (205°C).
Butter a 13 x 9-inch baking dish.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add the pasta.
Bring water back to a boil and cook pasta uncovered until 'al dente'.
While the pasta is cooking, melt the butter in a large skillet over medium heat.
When the butter foams, add the diced tomatoes.
Cook 1 to 2 minutes, stirring.
Drain the pasta and add to the tomatoes.
Add mozzarella and basil, season lightly with salt and mix well.
Put everything into the baking dish and sprinkle with Parmigiano cheese.
Bake 4 to 5 minutes or until the cheese is melted.
Divide the pasta into 4 portions and serve immediately. Makes 4 servings.