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Ingredients for 4 servings: 

  • 1Lb Mezzi Paccheri di Gragnano Igp
  • 0,5Lb Oxheart tomatoes
  • 0,5Lb San Marzano tomatoes
  • 0,5Lb yellow and red Datterini tomatoes
  • 0,5Lb Corbarino tomatoes
  • 0,22Lb Parmigiano Reggiano
  • 2 garlic cloves
  • 3 tbs EVO oil
  • Salt and black pepper to taste 
  • Basil to taste


Brown two garlic cloves in a pan with evo oil

Add the San Marzano tomatoes and the Oxheart tomatoes and leave over medium heat for a few moments

Then add the Corbarino tomatoes, the Datterini tomatoes, plenty of hand-chopped basil and season with salt

Meanwhile, bring a pot full of salted water to the boil and add the Mezzi Paccheri

Drain them al dente and add them to the sauce in the pan

Stir in a generous handful of grated Parmigiano Reggiano and serve.



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