Bavette with tomatoes, mozzarella, basil and garlic

Name: Bavette with tomatoes, mozzarella, basil and garlic
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g ripe beef tomatoes; 400 g Bavette noodles; 7-10 Tbsp Salt; 2 Garlic cloves; 4 discs Parma ham (ask the butcher for lactose-free variety); 1 untreated lemon; 1 Pot of basil; 6 TABLESPOONS Olive oil; 1 TEASPOON Sugar; 7-10 Tbsp Pepper from the mill; 250 g lactose-free mozzarella cheese

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g ripe beef tomatoes
400 g Bavette noodles
7-10 Tbsp Salt
2 Garlic cloves
4 discs Parma ham (ask the butcher for lactose-free variety)
1 untreated lemon
1 Pot of basil
6 TABLESPOONS Olive oil
1 TEASPOON Sugar
7-10 Tbsp Pepper from the mill
250 g lactose-free mozzarella cheese

Directions

1
Wash, clean and dice the tomatoes. Prepare pasta in boiling salted water according to package instructions. Peel garlic and press it through a garlic press. Pluck Parma ham a little smaller.
2
Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze one half. Wash basil, dab dry and cut leaves, except for some for garnishing, from the stems and cut into strips.
3
Mix tomatoes, garlic, ham, lemon juice and zest, basil and oil. Season to taste with sugar, salt and pepper. Drain mozzarella and cut into cubes. Drain the pasta (do not rinse) and immediately put it back into the still hot pot.
4
Fold in the tomato mixture and arrange on plates. Sprinkle with mozzarella and garnish with basil leaves.