John Myers
Ingredients for 4 servings:
- 400 g pasta (shell pasta)
- salt water
- 600 g tomatoes, various varieties
- 100 ml olive oil
- a few stalks of basil
- 1 ball of mozzarella (buffalo mozzarella)
- some sea salt
- some sugar
- some pepper
- 1 dashes lemon juice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Remove the stem ends from the tomatoes and dice them into small cubes. Place them on a warmed deep plate or bowl, season with sea salt, pepper, sugar, and a squeeze of lemon juice. Stir in the olive oil, then roughly tear the basil leaves and add them. Lightly crush everything with your hands. Drain the mozzarella, tear them into small pieces with your hands, and set aside. Cook the pasta in plenty of boiling salted water. Meanwhile, place the plate with the crushed tomatoes on top of the pot. This warms the tomatoes slightly and makes it taste even better! Be sure to place a potholder or something similar between the pot and the bowl/plate to prevent the water from boiling over! Drain the pasta and immediately mix it into the tomato sauce. Sprinkle the mozzarella over the pasta and garnish with a few basil leaves. This recipe is perfect for hot summer days. It tastes fantastic, is easy to prepare, and can also be eaten cold later (e.g., as a salad for a barbecue).
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