Spaghetto Napoli

Ingredients for 4 people

• 320 g Spaghettone Felicetti Matt
• 200 g very well cooked rice blended to a soft cream
• 100 g tomato sauce
• 50 g grated grana padano
• 30 ml evo oil
• Dry oregano to taste

For the topping

• 80 g diced buffalo mozzarella
• 80 g demi-dry cherry tomatoes

Method

Cook the pasta until it is al dente. Mix all the other ingredients in a blender and toss this tomato mix with the cooked pasta. Serve the pasta onto plates, then add the mozzarella and cherry tomato topping.