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

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.