Tomato Pasta Skewers

Tomato Pasta Skewers

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 40 min (COOK TIME: 15 min / PREP TIME: 25 min)

cooking sketch Easy

4 people


  • 180 g Penne with ridges
  • 400 g Mutti Finely Chopped Tomatoes
  • 120 g Mozzarella
  • 30 g Parmesan
  • 20 g Extra virgin olive oil
  • 1 Garlic Clove
  • Salt
  • Basil
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Tomato Pasta Skewers: Method

  1. Soak the skewers in water, this will prevent them from burning in the oven.
  2. Meanwhile, prepare the sauce by sautéing a clove of garlic in a pan with oil. Add Mutti tomato pulp, salt, a few basil leaves, and optionally some pepper. Cover with a lid and let it cook over medium heat for 7 minutes.
  3. Drain the pasta, toss it with half of the tomato sauce, and thread each penne onto the skewers, about 15 penne per skewer. Place them on a baking sheet lined with parchment paper and cover them with the remaining tomato pulp.
  4. Add mozzarella on each skewer and finally the Parmesan cheese, then bake for 15 minutes at 180°C with fan-assisted mode.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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