Ingredients

• 6 ripe plum tomatoes
• 6 cloves of garlic
• 3 oz. fresh basil
• 2 Bocconcini fresh mozzarella
• 2 oz. shaved parmigiano
• 10 tbs. extra virgin olive oil
• salt and pepper to taste
• 1 lb. garganelli

Method

Boil a pot of water with 2 tbps.of salt. Core the tomatoes and make an x incision on the top of tomato then drop the tomato in the water. Let it cook for 2 minutes then peel the skin off and cut in little cubes. Cut the mozzarella the same way. Chop the basil, fresh garlic and place in a mixing bowl, add salt, pepper, and olive oil, let it rest.

Boil the gargnelli al dente, drain and incorporate to the bowl while hot. Toss well. Sprinkle parmiggiano and serve warm. Garganelli is similar to Penne pasta.

Serve with a cold glass of Vernaccia di San Gimignano.