Spaghetti with fresh tomato, basil and diced buffalo mozzarella

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Tomatoes250 g
• Buffalo mozzarella70 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Put a pan of water on for the pasta and a small pan of water for the tomatoes. Meanwhile cut the buffalo mozzarella into cubes of about 1 cm and leave it to drain in a sieve.
2. Score a small cross in the base of the tomatoes, plunge them into the boiling water for 30 seconds, until the skin lifts, then transfer them to cold water, peel, deseed and chop them.
3. In a frying pan warm the oil over a low heat with the crushed, unpeeled garlic clove for 1–2 minutes, until it sizzles; add the tomatoes, salt and cook for 8 minutes over a medium heat, until they turn into a soft sauce. Remove the garlic.
4. When the pasta water boils, salt it and cook the spaghetti for the time on the packet, until al dente.
5. Drain the spaghetti, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated.
6. Turn off the heat, add the cubed buffalo mozzarella and the torn basil leaves and serve straight away, so the mozzarella just starts to melt.