Tinsel to mozzarella
Instructions
Perini tomatoes blanched, Peel and cut them into small cubes; cut the mozzarella into cubes, chopped the Basil.
Gather it all in a bowl and pour over boiled just tinsel drain so that the hot pasta will melt a little mozzarella.
Add the capers, mix and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of tinsel-type pasta
- 300 g of perini tomatoes ripe
- 200 g of mozzarella
- Olive oil
- Basil
- 1 tablespoon of capers in olive oil