Summer pasta

Ingredients for 4 servings:

• 8 m.-tall vine tomatoes
• 1 mozzarella (125 g)
• 1 bunch fresh basil, torn into small pieces
• e.g. extra virgin olive oil
• 2 garlic cloves
• 500 g pasta (preferably orecchiette or farfalle, spaghetti is not suitable)
• salt and pepper

Instructions

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

Deliciously fresh pasta with tomatoes and mozzarella, cold or warm!

Cut the tomatoes and mozzarella into small cubes, mix them in a bowl with the torn basil (the flavor will be better than if you cut it) and the crushed garlic. Season with salt and pepper, and toss with olive oil. Ideally, the tomato mixture should sit in the fridge for half an hour, but this isn’t necessary. Cook the pasta according to the package instructions until al dente and stir the tomato mixture into the hot pasta so that the mozzarella melts slightly. However, don’t put it on the stovetop, as the mozzarella will clump together! Alternatively, you can also stir the mixture into the cooled pasta; it always tastes delicious and will keep in the fridge for a day or more!