Tomato and mozzarella pasta

Ingredients for 2 servings:

• 300 g pasta
• 125g mozzarella
• 2 tomatoes, washed
• 1 garlic clove(s)
• 1 tbsp olive oil
• e.g. basil
• Olives to taste
• salt and pepper

Instructions

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

delicious, light – ideal for summer

Dice the mozzarella and tomatoes (especially small ones for spaghetti or tagliatelle pasta). Finely chop the olives and fresh basil leaves and mix with the diced tomatoes and mozzarella. Peel and press the garlic clove, and add it to the mixture. Now cook the pasta in salted water until al dente. Add the olive oil, dried basil, pepper, and salt to the tomato and mozzarella mixture. Mix everything well and, just before the pasta is cooked, stir 2 tablespoons of the pasta water into the tomato and mozzarella mixture. Season to taste and add a little more salt if desired. Drain the pasta and immediately return it to the pot. Stir the tomato and mozzarella mixture into the pasta and serve immediately. Ideal for summer and very light. Tip: If you like, you can vary this recipe and mix in dried tomatoes or balsamic vinegar. Alternatively, you can also eat it cold as a pasta salad.