My appetite for Italy
My appetite for Italy
Tomato sauce with black olives and buffalo mozzarella
Recipes by category
3 cups (750 ml) of Tomato sauce (see Useful tips: Sauce)
1 cup (250 g) of pitted kalamata black olives, chopped (see Useful tips: Fresh olives)
1/4 cup (62 g) of freshly grated parmegiano reggiano (see Useful tips: Parmigiano reggiano)
1.6 cups (400 g) of buffalo mozzarella or fresh mozzarella
3 cups (750 g) of baby spinach leaves
Ingredients (serves 4):
Heat the tomato sauce. Add olives and cook for 2 minutes. Just before serving, mix in the spinach then add the parmesan and mozzarella cut into pieces.
Different use of the sauce:
Cook the pasta of your choice, approximately 100 g per person (see Useful tips: Pasta "al dente"). Serve 3/4 cup (185 ml) of sauce per person (see Useful tips: Sauce). When serving, garnish with freshly gratted parmigiano reggiano (see Useful tips: Parmigiano reggiano), a few basil leaves (see Useful tips: Basil) and add a drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy).
Enjoy your meal!