Yellow Tomato Sauce with Buffalo Mozzarella

By maredan

Ingredients

• 10 * 10 Garlic cloves, thinly sliced
• 1/2 * 1/2 cup Olive oil
• 3 * 3 cups Yellow or red tomato sauce - see Ricardo recipes
• 2 * 2 tablespoons Fresh chives, chopped
• 2 * 2 tablespoons Fresh oregano, chopped
• 2 * 2 balls Buffalo-milk mozzarella, cubed
• * Salt and pepper
• 18 * 18 Thin slices pancetta

Details

Servings 4

Preparation

Step 1

Directions

1. Pancetta crisps: With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Lay the pancetta slices on the sheet and bake until crisp, about 10 minutes.
2. In a saucepan over low heat, soften the garlic in the oil, without allowing it to brown, for about 10 minutes.
3. Add the tomato sauce and simmer for 5 minutes.
4. Pour the sauce over cooked pasta. Add the cheese and herbs and toss to combine. Serve with pancetta crisps.