MPT (Mozzarella Pasta with Tomato and Basil)

Name: MPT (Mozzarella Pasta with Tomato and Basil)
Ingredients: 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 of basil leaves (about 15–20 leaves); Olive oil; Salt; Black pepper; 250 g fresh egg pasta

This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer.

Ingredients

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 of basil leaves (about 15–20 leaves)
Olive oil
Salt
Black pepper
250 g fresh egg pasta

Steps

Roughly chop the mozzarella and the tomatoes and put them in a big salad-type bowl.
Tear up the basil and sprinkle it over the mozzarella and tomatoes.
Drizzle on lots of extra virgin olive oil (at least 3 tablespoons).
Add a good amount of salt and just a little black pepper. The salt will start to leach moisture out from the other ingredients and create a sauce.
Let rest for at least 30 minutes.
Boil the egg pasta until al dente, then drain.
Add the hot pasta to the bowl of other ingredients. Toss well until the pasta is well-coated. Serve.

More recipes with mozzarella, tomatoes, basil or pasta

Adapted from “MPT (Mozzarella Pasta with 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.