Blitz pasta with tomatoes and mozzarella

Name: Blitz pasta with tomatoes and mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 400 g ripe beef tomatoes; 2 Garlic cloves; 400 g fine ribbon noodles (e.g. bavette); 6 Stem(s) Basil; 4 discs Parma ham; 7-10 Tbsp grated peel and juice of 1/2 organic lemon; 6 TABLESPOONS Olive oil; 250 g Mozzarella

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
400 g ripe beef tomatoes
2 Garlic cloves
400 g fine ribbon noodles (e.g. bavette)
6 Stem(s) Basil
4 discs Parma ham
7-10 Tbsp grated peel and juice of 1/2 organic lemon
6 TABLESPOONS Olive oil
250 g Mozzarella

Directions

1
Boil up plenty of salted water for the pasta. Wash and coarsely dice the tomatoes. Peel and chop garlic. Cook pasta in salted water according to package instructions. Wash basil, shake dry, pluck and cut into strips.
2
Tear up the ham slices.
3
Mix tomatoes, garlic, basil and ham with lemon peel, juice and oil. Season to taste with salt and pepper. Cut mozzarella into cubes. Drain the pasta and put it back into the pot.
4
Add the tomato mixture and serve immediately with mozzarella.