10-minute pasta with tomato mozzarella

Name: 10-minute pasta with tomato mozzarella
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 600 g Tomatoes; 2 Garlic cloves; 2 TABLESPOONS Balsamic vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 400 g fresh ribbon noodles (cooling shelf); 125 g Mozzarella; 4-5 Stem(s) Basil; 50 g Fennel salami in thin slices

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

600 g Tomatoes
2 Garlic cloves
2 TABLESPOONS Balsamic vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
400 g fresh ribbon noodles (cooling shelf)
125 g Mozzarella
4-5 Stem(s) Basil
50 g Fennel salami in thin slices

Directions

1
Wash the tomatoes, dice them finely. Peel garlic and chop finely. Mix both with vinegar and 4 tablespoons of oil. Season with salt and pepper. Cook pasta in 3-4 l boiling salted water (approx. 1 tsp salt per litre) according to package instructions.
2
Dice the mozzarella. Wash the basil, shake dry and remove the leaves. Fry salami in 1 tbsp. hot oil, drain on kitchen paper. Drain the pasta. Mix with tomatoes, mozzarella and basil.
3
Season to taste. Crumble the salami and sprinkle over it.