Tomatoes – Mozzarella – Pasta

Ingredients for 4 servings:

• 1 kg tomato(s) (ripe plum tomatoes)
• 6 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp balsamic vinegar
• 1 bunch of basil
• 400g rigatoni
• 200 g mozzarella (buffalo mozzarella)
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the tomatoes, peel, halve, deseed, and cut into small cubes. Purée in a blender or with a food processor. Heat the oil in a pan. Peel and finely chop the onion and garlic, and sauté in the hot oil. Deglaze with the vinegar. Add the tomatoes and simmer for 15 minutes. Sprinkle with the basil. Pluck the leaves from the coarse stems and cut into strips. Cook the rigatoni according to the package instructions until al dente, drain, and set aside to drain. Dice the mozzarella and heat briefly with the basil in the tomato sauce, season with salt and pepper. Divide the rigatoni among four plates and serve with the sauce. Tip: Aceto Balsamico, a special Italian wine vinegar, enhances the natural flavor of the sauce ingredients. It should never be substituted for any other vinegar. Garnish the pasta dish with fresh basil leaves and serve with grated pecorino. As a starter, the specified quantity is also sufficient for 6 people.