Chef Joey Maggiore from The Maggiore Group shares a recipe for pasta great for a quick lunch dish.


• 4 to 6 tomatoes

• 1 1/2 box of pasta

• 6 garlic cloves, chopped

• 1/2 cup of extra virgin oil

• 10 torn basil leaves

• Salt and pepper and sugar to taste

• 2 cups of fresh chopped mozzarella


Chop fresh tomatoes and set aside.

Chop in 1/2 the 6 garlic cloves and fry them in a saute pan with 1/2 of extra virgin oil.

Add the tomatoes, 10 torn basil leaves, salt, pepper and sugar if tomatoes are acidic and let the sauce thicken a bit.

Put a saucepan with salted water on the stove where you will cook your pasta - remember pasta al dente.

When pasta is cooked, drain and place in the sauce and add 2 cups of chopped fresh mozzarella.

Drizzle with extra virgin oil and shaved Parmesan cheese.


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