PACCHERI PASTA SORENTO STYLE


SERVES 4


12 OZ. PACCHERI PASTA
3 OZ. FRESH MOZZARELLA
6 OZ. RIPE CHERRY TOMATOES
2 CLOVES GARLIC - WHOLE
6 LEAVES FRESH BASIL
1/4 CUP COARSE CHOPPED PARSLEY
1/4 CUP OLIVE OIL
½ CUP TOMATO SAUCE
1 ½ OZ. GRATED PARMESAN CHEESE
SALT TO TASTE

BROWN WHOLE GARLIC CLOVES IN OLIVE OIL UNTIL GOLDEN.  ADD WHOLE CHERRY TOMATOES AND COOK FOR 1 MINUTE.  DO NOT SMASH TOMATOES......YOU WANT THEM TO BURST WITH FLAVOR IN THE BITES YOU TAKE.

ADD BASIL, PARSLEY, SALT TO TASTE AND THE TOMATO SAUCE AND COOK FOR 2 MINUTES.  REMOVE GARLIC.

COOK PASTA AL DENTE.  DRAIN ALL LIQUID.

CHOP MOZZARELLA INTO SMALL PIECES.  ADD THE MOZZARELLA AND PARMESAN TO THE SAUCE. 

ADD THE PASTA TO THE SAUCE PAN AND TOSS WELL.

SERVE WITH A VERY THIN SLICE OF MOZZARELLA ON TOP AND DRIZZLE LIGHTLY WITH OLIVE OIL.
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NOTE: THE TOMATO SAUCE CALLED FOR IN THIS RECIPE IS NOT THE PLAIN CANNED TOMATO SAUCE.  USE YOUR BASIC SIMPLE TOMATO SAUCE MADE WITH FRESH TOMATOES, ONION & GARLIC.