Ingredients

• 150 g Parmigiano Reggiano in pieces (2-3 cm)
• 200 g mozzarella, drained and cut into pieces (2-3 cm)
• 2 pinches black pepper
• 1 garlic clove
• 50 g onion in 2 pieces
• 50 g celery stalk, in pieces (2-3 cm)
• 50 g carrot, peeled and in pieces (2-3 cm)
• 60 g extra virgin olive oil
• 600 g tinned chopped tomatoes
• 2 tsp salt
• 500 g  water
• 400 g dry pasta (penne rigate type, 12 min cooking time)

Devices & Accessories

TM7

TM6

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