Ingredients (Serves 4):

• 320 gr of Pasta
• 200 gr buffalo mozzarella
• 600 gr San Marzano Tomatoes
• 3 tablespoons (60 gr) of grated Parmigiano Reggiano cheese
• 1 garlic clove
• Extra virgin olive oil
• Dried oregano
• Fresh basil
• Salt and pepper

Preparing:

1. Thiny slice the Mozzarella. Arrange on a plate so that the liquid drains away and store in the refrigerator. Score the bottoms of the tomatoes and blanch in boiling water. Drain after a few seconds and peel. Remove the seeds and dice the pulp. In a frying pan sauté the garlic with 2 tablespoons of olive oil. Remove it as soon as it takes on color and add the tomato pulp. Cook over low heat for about 15 minutes. Add a few basil leaves, a pinch of oregano and pepper to the tomatoes. Cook an additional 5 minutes.
2. In the meantime boil the pasta in salted water and drain it when cooked al dente. Pour part of the pasta into an oiled oven-safe casserole dish. Top with mozzarella slices, the tomato sauce and grated Parmesan. Repeat with more layers until you finish the ingredients. Top with grated parmesan and bake at 200° C (400 ° F) for 10 minutes.
3. Allow the pasta to rest for a few minutes and serve hot.