Noodles with Tomato and Cheese, Vesuvius Style (Naples)

Pasta

Ingredients

Fusilli Noodles - 1 1/4 pounds

Ripe tomatoes - 1 pound

Olive oil - 1/2 cup

Finely chopped basil, to taste

Finely chopped oregano - 1 tsp

Salt

Diced mozzerella cheese - 1 cup

Grated pecorino or parmesan cheese - 3/4 cup

Pepper

Chop the tomatoes, squeeze out the seeds and discard them. Heat the olive oil in a frying pan, add the tomatoes, herbs and a little salt, and cook briskly for 15 minutes. 

Bring a large pan of salted water to a boil. Add the noodles, stir and cook until just tender. Drain thoroughly and put into a casserole. Stir in the tomato sauce, the Mozzerella and Pecorino or parmesan cheese. Mix well and cook over a low heat until the two cheeses have melted. Sprinkle with freshly ground pepper and serve immediatey.

Serves 6.