Pasta alla checca
Instructions
Blanch the tomatoes, remove the skin and seeds, cut into fillets and place in a soup-tureen.
Combine the diced mozzarella and season with garlic, olive oil, abundant Basil and pepper.
Cook pasta al dente in salted water, pour in the soup-tureen, stir and let stand for 1 hour before serving.
Ingredients and dosing for 4 persons
- 350 g of type pasta pasta
- 1000 g of san marzano tomatoes
- 1 mozzarella
- 4 cloves of garlic
- Basil
- 1/2 cup of olive oil
- Salt
- Pepper