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Backyard Pasta

April 7, 2016

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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


1Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.

2In a separate sauté pan, cook the backyard tomatoes, Tantillo California Extra Virgin Olive Oil, garlic cloves and capicola into a simmer.

3When pasta is finished cooking, spoon into the sauce. Sprinkle the dried oregano, pepper and parsley and on top.

4Lastly spoon the fresh mozzarella balls over the pasta, and enjoy!


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