Summary

Ingredients

• 300 g pasta
• 125 g mozzarella
• 2 tomato (s), washed
• 1 clove garlic
• 1 tablespoon olive oil
• basil
• Olives to taste
• salt and pepper

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Instructions

1. Cut the mozzarella and tomatoes into cubes (especially small cubes for spaghetti or ribbon noodles). Chop the olives and fresh basil leaves and mix with the tomato and mozzarella cubes. Peel and squeeze the clove of garlic and add to the mixture.
2. Now cook the pasta in salted water until al dente.
3. Add the olive oil, dried basil, pepper and salt to the tomato and mozzarella mixture. Mix everything well and just before the pasta is done, stir 2 tablespoons of the pasta water into the tomato and mozzarella mixture. Season to taste and possibly add a little salt.
4. Drain the pasta and immediately return it to the pot. Fold the tomato and mozzarella mixture into the pasta and serve immediately.
5. Ideal for summer and very light.
6. Tip: If you want, you can vary this recipe and mix in dried tomatoes or balsamic vinegar. Otherwise you can also eat it cold as a pasta salad.