Name: Yellow Tomato Sauce with Buffalo Mozzarella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 18 thin slices pancetta; 10 cloves garlic, thinly sliced; 1/2 cup (125 ml) olive oil; 3 cups (750 ml) homemade yellow or red tomato sauce (see recipe); 2 tablespoons (30 ml) chopped fresh chives; 2 tablespoons (30 ml) chopped fresh oregano; 2 balls buffalo-milk mozzarella, cubed; Salt and pepper

Ingredients

Pancetta crisps
- 18 thin slices pancetta
Sauce
- 10 cloves garlic, thinly sliced
- 1/2 cup (125 ml) olive oil
- 3 cups (750 ml) homemade yellow or red tomato sauce (see recipe)
- 2 tablespoons (30 ml) chopped fresh chives
- 2 tablespoons (30 ml) chopped fresh oregano
- 2 balls buffalo-milk mozzarella, cubed
- Salt and pepper

Preparation

Pancetta crisps
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- Line a baking sheet with parchment paper. Lay the pancetta slices on the sheet and bake until crisp, about 10 minutes.
Sauce
- In a saucepan over low heat, soften the garlic in the oil, without allowing it to brown, for about 10 minutes.
- Add the tomato sauce and simmer for 5 minutes.
- Pour the sauce over cooked pasta. Add the cheese and herbs and toss to combine. Serve with pancetta crisps.

Yellow Tomato Sauce with Buffalo Mozzarella

Categories

Ingredients

Pancetta crisps

Sauce

Preparation

Pancetta crisps

Sauce

Personal Note