Pasta alla crudaiola

Ingredients for 4 servings:

• 400g penne
• 400 g tomato(s) (cocktail tomatoes)
• 1 bunch of basil
• 1 spring onion(s)
• 1 pack of mozzarella (buffalo mozzarella)
• 100 g cheese (Pecorino or Parmesan), freshly grated
• 2 garlic cloves
• olive oil
• salt and pepper
• e.g. pine nuts

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A classic Italian summer meal

Cook the pasta according to the package instructions until al dente. In the meantime, wash the tomatoes and dice them together with the mozzarella. Tear the basil finely. Peel the onion and garlic, chop finely, and mix in. Pour olive oil over the pasta. Season with salt and pepper. Mix well and let stand. As soon as the pasta is al dente, drain and let it drain briefly – it shouldn’t be too wet! Add it to the salad while it’s still hot. Sprinkle with the grated pecorino cheese and mix well. Season to taste and sprinkle with pine nuts, if desired. Serve the dish lukewarm or cold. Tip: I like to add capers and black olives. You can also use Parma ham instead of mozzarella. This is a popular summer dish in Italy.