PENNE ALLA PIZZAIOLA (NEAPOLITAN PIZZA MAKER-STYLE PENNE)

May 31

May 31 PENNE ALLA PIZZAIOLA (NEAPOLITAN PIZZA MAKER-STYLE PENNE)

The Kitchen Scholar

Starches and Grains

SOURCE: DOMENICA MARCHETTI. THE GLORIOUS PASTA OF ITALY.

When an Italian pizza maker or pizzaiolo inserts his personal touch to his pasta, he crafts with a Neapolitan spin by applying the very toppings that go into a Pizza Margherita, a Pizza Marinara, or a combination of both thereof. After all, do the highly prized San Marzano tomatoes around the volcanic foot of Mount Vesuvius and the pillowy Mozzarella cheeses fermented from Italian water buffalo milk not confer an honorific title to Naples for serving “the best pizza in Italy”? Just like an artisan pizza, the quality of ingredients is essential to bringing this dish to its optimal flavor. Any Pasta alla Pizzaiola will always taste flawless from choosing and using the ripest and most succulent of tomatoes, the greenest and most fragrant of basil and oregano leaves, the most virginal of olive oils, and the softest and creamiest of Mozzarella curds. — When an Italian pizza maker or *pizzaiolo* inserts his personal touch to his pasta, he crafts with a Neapolitan spin by applying the very toppings that go into a *Pizza Margherita*, a *Pizza Marinara*, or a combination of both thereof. After all, do the highly prized *San Marzano* tomatoes around the volcanic foot of Mount Vesuvius and the pillowy *Mozzarella* cheeses fermented from Italian water buffalo milk not confer an honorific title to Naples for serving “the best pizza in Italy”? Just like an artisan pizza, the quality of ingredients is essential to bringing this dish to its optimal flavor. Any *Pasta alla* *Pizzaiola* will always taste flawless from choosing and using the ripest and most succulent of tomatoes, the greenest and most fragrant of basil and oregano leaves, the most virginal of olive oils, and the softest and creamiest of *Mozzarella* curds.

Ingredients

1 pound/500 grams ripe tomatoes OR 1 large juicy ripe heirloom tomato, weighing 1 pound/500 grams

5 large basil leaves, preferably picked fresh on the same day for best results

1 teaspoon/1 gram finely chopped oregano, preferably picked fresh on the same day for best results

2 cloves lightly crushed garlic

2 tablespoons/20 grams finely chopped shallot

6 tablespoons/90 mL extra-virgin olive oil

1/2 teaspoon/3 grams salt

1 pound/500 grams penne

1 to 1 1/4 cups/220 to 290 grams diced fresh Mozzarella di Bufala OR fresh Burrata cheese

Specific Equipment

Large mixing bowl

Deep-bottomed stockpot

Colander

Large mixing forks to toss the orecchiette

Serves 4

Instructions

1. Slice the tomatoes into rounds or coarsely chop the heirloom tomato. Tear or cut the basil leaves into small pieces.

2. Combine the tomatoes, basil, oregano, garlic, shallot, and olive oil in a large mixing bowl until well-blended. Sprinkle with salt and toss together until well-blended. Set aside to let the sauce marinate in its juices for at least 30 minutes. The longer the sauce sits, the better its flavor develops.

3. Cook the penne in a stockpot of boiling salted water until al dente or almost but not quite tender. Drain the penne in a colander.

4. Return the penne to the stockpot and place over medium-high heat. Spoon most of the liquid in the sauce into the pot. Stir in the drained pasta and cook for 2 to 3 minutes, or until the penne has absorbed the liquid.

5. Remove the stockpot from heat and let cool for 5 minutes. Transfer the penne to the mixing bowl and toss altogether gently until well-combined. Add the Mozzarella di Bufala or Burrata cheese and continue tossing the pasta, sauce, and cheese gently until well-combined.