Rating
FullSizeRender rLo
 2-3 Backyard Tomatoes
 2 tablespoons Tantillo California Extra Virgin Olive Oil
 3-4 fresh garlic cloves
 1/2 cup capicola
 1 teaspoon dried oregano
 1 teaspoon pepper
 1 tablespoon fresh, chopped parsley
 1/2 cup fresh mozzarella balls
 Penne Pasta
1

Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.

2

In a separate sauté pan, cook the backyard tomatoes, Tantillo California Extra Virgin Olive Oil, garlic cloves and capicola into a simmer.

3

When pasta is finished cooking, spoon into the sauce. Sprinkle the dried oregano, pepper and parsley and on top.

4

Lastly spoon the fresh mozzarella balls over the pasta, and enjoy!

Ingredients

 2-3 Backyard Tomatoes
 2 tablespoons Tantillo California Extra Virgin Olive Oil
 3-4 fresh garlic cloves
 1/2 cup capicola
 1 teaspoon dried oregano
 1 teaspoon pepper
 1 tablespoon fresh, chopped parsley
 1/2 cup fresh mozzarella balls
 Penne Pasta

Directions

1

Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.

2

In a separate sauté pan, cook the backyard tomatoes, Tantillo California Extra Virgin Olive Oil, garlic cloves and capicola into a simmer.

3

When pasta is finished cooking, spoon into the sauce. Sprinkle the dried oregano, pepper and parsley and on top.

4

Lastly spoon the fresh mozzarella balls over the pasta, and enjoy!

Backyard Pasta