Small shell pasta with lukewarm tomato sauce

Ingredients for 2 servings:

• 400 g tomatoes, different varieties
• 250 g shell pasta (conchiglioni)
• 6 tbsp olive oil
• 4 sprigs of basil
• 2 packs of mozzarella
• salt and pepper
• some sugar
• some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Conchiglioni

Cut open the tomatoes, remove the stems, cut the tomatoes into small pieces and place them in a large, deep plate. Season the tomatoes with salt, pepper, a pinch of sugar and a squeeze of lemon juice. Roughly chop or tear the basil and add it to the tomatoes. Lightly crush the tomatoes with your hands to release the tomato juice and then thoroughly stir the olive oil into the tomato sauce. Cook the pasta shells in plenty of salted water according to the package instructions and place the plate with the tomatoes on the pot instead of the lid for a few minutes to allow the tomatoes to warm slightly. Drain the mozzarella well and tear it into pieces with your hands. Carefully remove the plate from the pasta pot, drain the pasta, arrange it on plates and pour the tomato sauce over it. Scatter the mozzarella over the top and sprinkle with some basil. Serve immediately.