April 7, 2016
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!