Fresh Pasta with Mozzarella, Tomato and Basil

Ingredients

• 250 gPasta
• 250 gMozzarella
• 250 gTomato
• 15 gBasil
• 45 mlOlive oil
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare

   • Roughly chop the mozzarella and tomatoes into approximately 1 cm cubes and place them in a large bowl.
   • Tear or roughly chop the basil and sprinkle over the mozzarella and tomatoes.
   • Drizzle generously with at least 3 tablespoons (about 45 ml) of extra-virgin olive oil.
   • Season with salt and a little black pepper. The salt will draw liquid from the ingredients and form a simple sauce.
2. 2

   Cook pasta

   • Bring a large pot of salted water to a boil.
   • Cook the fresh egg pasta (250 g) until al dente (usually 2–4 minutes depending on thickness).
   • Drain the pasta, reserving a little cooking water in case you need to loosen the sauce.
3. 3

   Finish and serve

   • Pour the hot, drained pasta over the mozzarella and tomatoes.
   • Toss well so the pasta is thoroughly coated and absorbs the oils and tomato juices; add 1–2 tbsp pasta water if needed to bind the sauce.
   • Serve immediately, garnished with extra basil or freshly ground pepper if desired.