John Myers
Tomato and Mozzarella Pasta
The perfect tomato and mozzarella pasta recipe with a picture and simple step-by-step instructions.
- 1 small Eggplant fresh
- 1 Clove of garlic
- 250 g Date tomatoes
- 200 g Linguine
- Salt
- 1 tbsp Balsamic vinegar
- 6 tbsp Olive oil
- 1 pinch Sugar
- Salt and pepper
- 4 Stems Fresh thyme
- 150 g Mozzarella minis
- Clean the eggplant and cut into small cubes. Roughly chop the garlic. Halve the tomatoes, drain the mozzarella, and pluck the thyme leaves from the stems.
- Cook the noodles in plenty of boiling salted water until they are firm to the bite.
- In the meantime, mix the tomatoes with vinegar and 2 tablespoons of oil in a large bowl. Season with a pinch of sugar, salt and pepper. Heat 2 tablespoons of oil in a pan and fry the eggplant and garlic over a medium to high heat for about 5 minutes. Season with salt and pepper.
- Drain the pasta and mix immediately with the tomatoes while dripping wet. Spread the tomato pasta with mozzarella on plates, sprinkle with fried aubergine cubes and thyme leaves. Serve drizzled with the remaining oil.
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