Orecchiette with capers

Ingredients for 2 servings:

• 2 garlic cloves
• 10 cherry tomatoes
• ½ bunch basil
• 1 small jar of capers
• 250g mozzarella
• 200 g orecchiette
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple pasta dish that tastes good warm or cold as a salad

Cook the orecchiette in a pot of salted water. Meanwhile, press the garlic cloves through a press, halve the cherry tomatoes, roughly chop the basil, drain the capers, and cut the mozzarella into small cubes. Sauté the garlic in a sufficiently large pan with the quartered tomatoes and olive oil over medium heat for 5 minutes. The orecchiette should now be done. Drain them and add them to the pan with the tomatoes and garlic. Add the basil and capers. Let everything stand on low heat for about another five minutes, seasoning with salt and pepper to taste. Caution: The capers naturally add a certain amount of salt to the dish, so don’t oversalt. Remove the pan from the heat and – to prevent large mozzarella lumps from forming – stir in the mozzarella cubes and serve immediately.