Summary

Ingredients

• 360 g spahetti or other pasta
• Salt water
• 50 ml oil
• 50 g pine nuts
• 100 g cocktail tomatoes, quartered
• 0.5 clove ½ garlic
• 1 small Glass pesto rosso
• 1 bag mozzarella minis
• some basil
• Parmesan (Grana Padano)

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Instructions

1. Cook the pasta in salted water. Roast the pine nuts and garlic with the oil in a non-stick pan on medium temperature. Put the quartered tomatoes in the pan and fry them briefly.
2. Pour 1/2 glass of pesto rosso into the pan and let it boil briefly. Now add the drained mozzarella balls to the pan and season with salt and pepper.
3. Drain the pasta, add it to the pan and bring it to the boil again. Garnish with plenty of basil and freshly grated Parmesan and serve with a delicious white bread.