Pasta with tomato, parmesan and melted mozzarella

Ingredients

For 4 servings

• •500 g 500 g orecchiette pasta or rigatoni
• •2 2 balls of mozzarella
• •250 g 250 g of crushed tomatoes
• •100 g 100 g Parmigiano Reggiano
• •50 g 50 g of black olives
• •1 1 fillets of olive oil
• •salt
• •pepper

Method

1. 1.Cook pasta in a saucepan of salty boiling water. Remove one minute over the cooking time indicated on the package to have pasta well al dente.
2. 2.Meanwhile, in a skipper, pour the peeled or crushed tomatoes, add the olives, add the parmigiano reggiano, salt, pepper and cook over low heat for 10-15 minutes.
3. 3.Drain the pasta and pour it directly into the pan.
4. 4.Cut the mozzarella into small pieces and incorporate into the rest. Melt it covered and on a low heat for 5 minutes.
5. 5.Serve immediately.