Rustic pappardelle with tomatoes and scamorza cheese | Carlo Florence chef

Ingredients

• 500 g of fresh pappardelle with stone-ground flour ( see pasta making section to make your homemade pasta )
• 500 g of cherry tomatoes
• 100-150 g of smoked scamorza cheese
• 1 tablespoon of extra virgin olive oil
• Oregano (I use it fresh but dried one can be fine as well)
• Brown the peeled tomatoes in oil, washed and cut into fillets; salt, flavor with plenty of oregano, and cook for 5-10 minutes.
• Chop the scamorza into small pieces.
• Boil the noodles in plenty of salted water, drain them al dente, and pour them into a bowl.
• Mix the pappardelle with the tomato sauce then add the scamorza and stir quickly, to prevent the cheese to stick together.
• Sprinkle with oregano, and serve immediately.
• First courses