Gluten-free caprese pasta with cherry tomatoes, mozzarella and basil

Ingredients

For 1 serving

• Gluten-free pasta50 g
• Light mozzarella125 g
• Cherry tomatoes150 g
• Parmigiano Reggiano10 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the gluten-free pasta for the time on the packet, until al dente.
2. Meanwhile cube the light mozzarella and leave it to drain in a sieve; wash and halve the cherry tomatoes.
3. Heat the oil in a wide pan over medium heat and cook the cherry tomatoes for 4–5 minutes with a pinch of salt, until they soften and release their juice.
4. Drain the pasta, keeping back a ladle of the cooking water, and tip it into the pan; toss for 1 minute over high heat, adding a little cooking water, until the sauce coats it.
5. Turn off the heat, add the mozzarella, the torn basil, the grated Parmesan and a grind of pepper and stir until the mozzarella starts to string; serve at once.