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Fresh Pasta with Mozzarella, Tomato and Basil

@arecipe.bsky.social

This recipe, originally contributed by Rich Osborne, is a delicious and quick dish for a sunny day, or to bring back a little memory of summer. The combination of flavours (egg pasta, milky mozzarella, sweet tomato and spicy basil) is just wonderful.

Ingredients

  • 250 g fresh egg pasta
  • 2 mozzarella balls (cow or buffalo)
  • About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)
  • A good handful (about 15–20) of basil leaves
  • Extra-virgin olive oil
  • Salt
  • Black pepper

Instructions

  1. 1
    Chop the mozzarella and the tomatoes roughly, and put them in a large dish. You're looking to create small cube shapes between 1 cm and 1 inch.
  2. 2
    Tear up the basil, and sprinkle it over the mozzarella and tomatoes.
  3. 3
    Drizzle on lots of olive oil (at least 3 tablespoons).
  4. 4
    Add a good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.
  5. 5
    When you're ready, boil the egg pasta until al dente. Drain the pasta and then pour, still hot, over the other ingredients.
  6. 6
    Stir the pasta up, coating everything really well, and serve.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Fresh_Pasta_with_Mozzarella,_Tomato_and_Basil