Fresh Pasta with Mozzarella, Tomato and Basil

Name: Fresh Pasta with Mozzarella, Tomato and Basil
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

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.

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

Steps

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.
Tear up the basil, and sprinkle it over the mozzarella and tomatoes.
Drizzle on lots of olive oil (at least 3 tablespoons).
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.
When you're ready, boil the egg pasta until al dente. Drain the pasta and then pour, still hot, over the other ingredients.
Stir the pasta up, coating everything really well, and serve.

More recipes with pasta, mozzarella, tomatoes or basil

Adapted from “Fresh Pasta with Mozzarella, Tomato and Basil” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.