Pasta Estiva
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 medium vine tomato (s)
- 1 mozzarella (25 g)
- 1 bunch fresh basil, torn into small pieces
- Extra virgin olive oil
- 2 cloves garlic)
- 500 g pasta (preferably orecchiette or farfalle, spahetti are not suitable)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes and the mozzarella into small cubes, mix in a bowl with the cracked basil (the aroma comes out better than when cut) and the pressed garlic. Salt, a little pepper and mix with olive oil. It is ideal if the tomato mixture soaks in the refrigerator for half an hour, but it doesn`t have to be.
- Cook the pasta until al dente according to the instructions on the packet and mix the tomato mixture into the still hot pasta so that the mozzarella melts a little. However, the whole thing must not be placed on the stove, otherwise the mozzarella will clump!
- Alternatively, you can mix the mixture with the cooled noodles, it always tastes wonderful and can last a day or more in the fridge!
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