Recipe: Orecchiette with fresh tomatoes and mozzarella cheese
Quick and tasty!
Personally, I'm not a lover of tomato sauce, I prefer to make a quick sauce using fresh tomatoes. Usually to make my pasta even better, I like to add mozzarella cheese bits as a final garnishment. It's a simple, light, and tasteful meal.
Ingredients for two:
500 grams of Pachino tomatoes
Olive oil better if Evo
A garlic clove
100 grams of mozzarella cheese.
Pasta, orecchiette in this case, in the usual quantity you do for two.
First of all wash the tomatoes cut them in half and let them cook in a pan with olive oil, the garlic, (previously peeled and smashed), and salt.
While the sauce is cooking, put a pot of water on the cooker, and when it boils throw a handful of salt and the pasta you've chosen into it. Follow the timing on the package to have pasta "Al dente".
When the sauce is ready and so the pasta, pour it in the pan, add the mozzarella previously sliced in one-inch size cubes, and a few leaves of basil. Mix everything and serve.