Pasta with Sun-dried Tomatoes and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta (e.. penne or spahetti)
- Salt water
- 1 onion (s)
- 1 clove garlic
- 1 glass tomato (s), dried in oil
- 1 package mozzarella
- 250 g tomato (s), aromatic (e.. cocktail or vine tomatoes)
- some tomato paste (approx. 2 - 3 tablespoon)
- Seasoned Salt
- pepper
- olive oil
- Spice mix (bruschetta spice), or
- Herbs, Italian, dried
- possibly rocket
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and drain. Meanwhile, cut the onions and sun-dried tomatoes into strips or coarsely, finely chop the garlic. Cut the fresh tomatoes into eighths in boats.
- Sweat the onions with the garlic in a pan with olive oil, but be careful: not too hot so that the garlic does not burn. Add the sun-dried tomatoes and continue frying over medium heat, adding the tomato paste.
- Meanwhile, dice the mozzarella. After a few minutes add the fresh tomatoes. When the tomatoes start to soften, add the pasta to the pan and season with salt, pepper and bruschetta seasoning. Season properly, as the tomatoes swallow a lot of salt.
- Finally, add the mozzarella to the pan and stir vigorously again. The cheese immediately begins to pull strings, so I don`t put it in until I serve, so that the mozzarella doesn`t lose its shape completely. It tastes particularly good when some fresh rocket is sprinkled over the pasta.
- The bruschetta seasoning is actually a seasoning mix to be mixed with olive oil, which is eaten with bread as a dip. But it can be used in many ways. You can buy it at the weekly market or in delicatessens. Highly recommended as it has a fresh, tomato and spicy taste.
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