Here is a simple quick Italian pasta dish which can be prepared with a "ribbon" pasta variety such as Tagliatelli or Linguini or a large tube pasta, for example Penne Rigata ..
How to´s ..
1 Kilo of fresh red ripe sustainable or bio tomatoes ( de-seeded ) and sliced into quarters ..
1 slab ( 250 grams ) of Mozzarella di Bufala
3 tablespoons Evoo
2 tsps. Red wine vinegar
S & P ( Salt and black fresh ground peppercorns )
1 / 2 cup finely chopped fresh Basil
400 grams of Pasta of sustainable quality
1) Combine the tomatoes, cheese and Evoo and vinegar in a large bowl ..
2) Season with S & P ..
3) Let stand 1 hour at room temperature ..
4) Cook the pasta in a large stock pot in salted wáter until the pasta is " al dente" .. Just tender but firm.
5) Drain the Pasta .. Return the pasta to the pot ..
6) Now combine gently the mozzarella di bufala & basil mixture to the pasta and toss ever so gently ..
Serve with a Prosecco and some unadulterated country Chapata rustic bread hot out of oven ..
Simple, quick and lovely ..
How to´s ..
1 Kilo of fresh red ripe sustainable or bio tomatoes ( de-seeded ) and sliced into quarters ..
1 slab ( 250 grams ) of Mozzarella di Bufala
3 tablespoons Evoo
2 tsps. Red wine vinegar
S & P ( Salt and black fresh ground peppercorns )
1 / 2 cup finely chopped fresh Basil
400 grams of Pasta of sustainable quality
1) Combine the tomatoes, cheese and Evoo and vinegar in a large bowl ..
2) Season with S & P ..
3) Let stand 1 hour at room temperature ..
4) Cook the pasta in a large stock pot in salted wáter until the pasta is " al dente" .. Just tender but firm.
5) Drain the Pasta .. Return the pasta to the pot ..
6) Now combine gently the mozzarella di bufala & basil mixture to the pasta and toss ever so gently ..
Serve with a Prosecco and some unadulterated country Chapata rustic bread hot out of oven ..
Simple, quick and lovely ..