John Myers
Linguine Alla Caprese with Buffalo Mozzarella
The perfect linguine alla caprese with buffalo mozzarella recipe with a picture and simple step-by-step instructions.
- 1 Can Plum tomatoes 420 ml
- 0,5 Chili pepper finely chopped
- 30 g Fine onion cubes
- 1 Garlic cloves chopped
- 10 g Basil leaves
- Extra virgin olive oil
- Vanilla salt
- 1 pinch Sugar
- 150 g Cherry tomatoes red
- 1 Bay leaf
- Black pepper from the mill
- 180 g Buffalo mozzarella
- 200 g Linguine
- Salt
- Drain the canned tomatoes in a colander, catching the juice. Chop the tomatoes into small pieces. Heat 3 tablespoons of olive oil. Sauté the onion and garlic cubes with the chilli in them until translucent. Add the tomatoes. Season with sugar and vanilla salt. Simmer for 10 minutes. Add the bay and tomato juice and simmer for another 5 minutes to taste.
- Cook the noodles in plenty of salted water until they are firm to the bite. Drain and pour into the tomato sauce, toss for about 1 minute. Chop the mozzarella. Fry the cherry tomatoes briefly in 2 tablespoons of olive oil. Season with vanilla salt and pepper.
- Arrange the pasta on preheated plates, arrange the cherry tomatoes on top, and serve sprinkled with basil and mozzarella.
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