One Pot Tomato Mozzarella Pasta

Peel and finely dice the onion and garlic. Remove the tomatoes from the can and coarsely dice. Weigh with enough juice to make the indicated amount.

In a wide pot or pan with high sides, put oil, onion, garlic, pasta, salt, oregano, tomatoes and water. Put the lid on and bring to a boil. Once it boils, take the lid off and continue to simmer for about 10 minutes. Keep stirring.

In the meantime, pluck the basil and chop the larger leaves a bit. Put a few nice leaves aside for decoration. Finely grate the parmesan. Roughly chop the olives. Drain and dice the mozzarella.

Just before the end of the cooking time, add the olives, Parmesan, basil and half of the mozzarella to the pasta. Stir well until the cheese has melted and season with salt and pepper.

Garnish the pasta with the remaining mozzarella, 2 slices of prosciutto each and the basil leaves set aside.

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