Steps

1. Cut the Fidelini pasta into pieces about 5cm (2 inches) long.
   🕒 01:47
2. Pat dry the fresh mozzarella and slice it into relatively thick pieces. Place paper towels on both sides to absorb excess moisture.
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3. Heat olive oil in a frying pan over medium heat.
   🕒 02:37
4. Once the pan is warm, add the canned tomatoes and stir-fry until the moisture evaporates.
   🕒 03:13
5. When the moisture has reduced, add water and simmer until reduced.
   🕒 03:29
6. Add a small amount of salt for initial seasoning.
   🕒 03:35
7. Add the cut Fidelini pasta to the tomato sauce and cook in the sauce for approximately 4 minutes, or until al dente. Adjust heat while stirring lightly.
   🕒 03:46
8. Warm another frying pan and grill the drained fresh mozzarella over medium heat until golden brown on both sides. (Key Tip!) When cooking at home, preparing the mozzarella first and then proceeding with other steps is recommended.
   🕒 04:08
9. When the pasta has absorbed most of the moisture, add a little of the cooking liquid and continue to cook until slightly firmer than al dente.
   🕒 04:50
10. Adjust the saltiness of the pasta.
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11. Turn off the heat for the pasta.
    🕒 06:00
12. Place the grilled fresh mozzarella on top of the pasta and tear fresh basil leaves over it.
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13. Mix everything together.
    🕒 06:43
14. Drizzle with olive oil and add a pinch of black pepper, if desired.
    🕒 06:46