Bucatini O Spaghetti Alia Sorrentina
|Bucatini/Spaghetti tomato sauce||1 Pound (500 Gram)|
|Butter||2 1⁄2 Ounce (60 Gram, 5 Tablespoon)|
|Mozzarella cheese||8 Ounce (250 Gram)|
|Freshly grated parmesan cheese||2 Ounce (50 Gram)|
This is traditionally made with bucatini, but I prefer the finer, more slippery spaghetti.
Make the tomato sauce, but use the butter instead of olive oil.
While the sauce is cooking, cook the pasta, carefully following the directions on the packet to avoid overcooking.
When the sauce is ready add the mozzarella which has been cut into fine strips.
It will start to melt most immediately so it should be added to the saucejust before the pasta is drained.
Pour the sauce over the pasta, stir well and serve.
The freshly grated Parmesan is served separately.