Pour the tomato puree into a pan, season with salt and basil, and cook for a few minutes.
Meanwhile, drop the pasta into boiling salted water and cook for about 10 minutes.
Drain the pasta and pour it into the pan.
Mix well and add the Parmigiano Reggiano.
Plate the dish by adding the mozzarella balls and a few basil leaves.
Your super summer and healthy pasta is ready to be enjoyed!
Italia, Umbria
| Energy (kcal) | 213.19 |
| Carbohydrates (g) | 25.95 |
| of which Sugars (g) | 5.06 |
| Fat (g) | 7.49 |
| of which Saturates (g) | 4.29 |
| Protein (g) | 11.38 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.09 |
