Summary

Ingredients

• 1 kg tomato (s) (ripe plum tomatoes)
• 6 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon balsamic vinegar
• 1 bunch basil
• 400 g riatoni
• 200 g mozzarella (buffalo mozzarella)
• Salt and pepper, black

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Instructions

1. Blanch, peel, halve, core the tomatoes and cut into small cubes. Puree in a blender or with a hand blender. Heat the oil in a pan. Peel and finely chop the onion and garlic and sauté in the hot oil. Deglaze with the vinegar. Add tomatoes and let everything simmer for 15 minutes. Sprinkle over the basil. Pluck the leaves from the coarse stems and cut into strips.
2. Cook the rigatoni until al dente according to the instructions on the packet, drain and drain. Dice the mozzarella and heat briefly with the basil in the tomato sauce, season with salt and pepper. Divide the rigatoni on four plates. Serve with the sauce.
3. Tip: Aceto Balsamico, a special Italian wine vinegar, underlines the flavor of the sauce ingredients. Under no circumstances should it be replaced by any other vinegar.
4. Garnish the pasta dish with fresh basil leaves and serve with grated pecorino cheese. As a starter, the specified amount is also sufficient for 6 people.