You may have already noticed – I really like pasta :) The reason for this is quite simple: it’s realy asty, fast to make and can be combined in countless ways. Mozzarella, tomatos and basil are one of my favorite combinations, especially in the summer.
Still, not even in winter do I give up dishes with tomatoes, I just use cherry tomatoes because they taste better. In this meal there is nothing bad: it’s healthy, tasty, quick and light so it is ideal as a light dinner when you do not have much time. And lately I don’t really have enough time, so I cook only speedy recipes…
- 150 g plain or whole wheat pasta
- two tablespoons of olive oil
- two cloves of garlic
- 300 g tomatoes
- 100 g mozzarella
- handful of fresh basil or a teaspoon of dried
- salt and pepper
- Cook the pasta in salted water al dente or as desired.
- If you want to cook the sauce without tomato skins, first you need to peel them. This is done so that you cut a small cross on each tomato and put them in hot water for 2 minutes. Then gently peel the skin. I personally rarely peel it.
- Slice the tomatoes into small cubes. On two tablespoons of olive oil fry the sliced garlic. Be careful not to burn it. When it colors a little, add chopped tomatoes and saute for 5 minutes. Add 50 ml of water, salt and pepper to taste. Simmer about 10 minutes until the sauce thickens slightly and tomatoes are cooked.
- At this point you can stir the sauce with a stick blender to be even. Then add the chopped fresh basil and mozzarella, try if it's aromatic enough and stir.
- Pour the finished sauce over cooked pasta and serve immediately. Simple and quick! Bon appetit!