Spaghetto Napoli |

Spaghetto Napoli

June 11, 2020

Serves: 4 people

Prep time: 1 h


  • 320 g spaghettone
  • 200 g very well cooked rice blended to a soft cream
  • 100 g tomato sauce
  • 50 g grated Grana Padano cheese
  • 30 ml extra virgin olive oil
  • dry oregano to taste

For the topping:

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


  • 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.
  • Enjoy!



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