Summary

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

1. 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.
2. 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!
3. Alternatively, you can mix the mixture with the cooled noodles, it always tastes wonderful and can last a day or more in the fridge!