Ingredients (For 4 serves)
- Chopped mortadella Bologna PGI, 3.5 oz
- Perciatelli, 11.2 oz
- Fresh tomatoes, 21 oz
Chop the tomatoes and transfer to a non stick pot.
Cook the percitelli in boiling water.
Drain well the cocked pasta in a colander, and then return the pasta to the pot with the tomato mixture.
Add chopped mortadella and stir well.