->Penne Tomatoes 03 <-

4 to 6 persons

2 cloves garlic, peeled

1/2 cup olive oil

2 cups canned italian peeled plum tomatoes

1 pound penne

salt

1 whole milk mozzarella, chopped

2/3 cups freshly grated Parmigiano reggiano

Saute the garlic in a saucepan with the olive oil until it becomes

colored a rich gold, then discard it.

Add the tomatoes and cook until the oil separates and floats to

the surface. Cook the pasta very firm "al dente" in boiling salted

water.

Drain immediately, transfer to a bowl adding the sauce, the mozzarella

and the Parmigiano reggiano.