mozzarella tomato pasta
- Ingredients (for 1 person):
- Fusilli (or Penne Rigate for example, between 80 and 100 g per person)
- Mozzarella (about 70 g per person)
- Tomatoes (1 per person)
- Garlic (to be determined according to taste)
- Dried oregano (ditto)
- Fresh basil (more there are, the better!)
- Olive oil (not too much for those who are on a diet)
- Sellli (or Penne Rigate for example, between 80 and 100 g per person)
- Mozzarella (about 70 g per person)
- Tomatoes (1 per person)
- Garlic (to be determined according to taste)
- Dried oregano (ditto)
- Fresh basil (more there are, the better!)
- Olive oil (not too much for those who are on a diet)
- salt
- Preparation of the recipe:
Put a large pot of salted water on the fire .
Prepare the sauce:
Cut the tomatoes into small cubes and put them in a colander to remove excess juice .
Cut the mozzarella into small cubes.
Place tomatoes and mozzarella in a bowl and season with oregano oil and salt.
Add chopped or minced basil , chopped garlic ( crushed or to taste ) .
During this time the water reaches boiling. Cook your pasta only when you are ready to serve them as they lose their charm if they are reheated .
Watch carefully for doneness of pasta : they should be al dente ... and never soggy .
After being drained , you can either pay directly into the bowl with the tomato mozzarella or the shower with cold water before, depending on whether you want the bases mozzarella or she remains.
Mix and serve immediately to enjoy the semi-hot half cold side .
Notes:
This dish is perfect for summer because it can also be served cold as a pasta salad . In this case it will perfectly chilled pasta before putting them in the sauce for the mozzarella pieces remain well integers. But personally I prefer to pay the still hot pasta because perfumes stand out better and mozzarella background slightly.
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