Pasta Napoletana

Name: Pasta Napoletana
Ingredients: 14 oz fresh lasagna sheets; 1/3 cup olive oil; 2 cloves garlic, finely chopped; 10 None roma tomatoes, peeled, diced; 2 sprigs fresh basil leaves, torn if large; 4 oz buffalo mozzarella, torn into pieces; None None grated Parmesan, to serve

7 ingredients

3 steps

Ingredients

14 oz fresh lasagna sheets
1/3 cup olive oil
2 cloves garlic, finely chopped
10 None roma tomatoes, peeled, diced
2 sprigs fresh basil leaves, torn if large
4 oz buffalo mozzarella, torn into pieces
None None grated Parmesan, to serve

Directions

1

Using a sharp knife or pizza cutter, cut lasagna sheets into jagged shards, each piece no larger than 2 inches long or wide.
2

Cook pasta in a large pot of boiling, salted water for 2-3 mins, until al dente. Drain.
3

Meanwhile, in a large pan, combine oil and garlic over medium heat. Cook, stirring, for 1 min, until garlic is just colored. Add tomatoes and basil. Cook for 4 mins, until softened. Stir in pasta and mozzarella. Season. Sprinkle with Parmesan and serve.