Fine ribbon noodles with tomato mozzarella sauce and fennel salami

Name: Fine ribbon noodles with tomato mozzarella sauce and fennel salami
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Tomatoes; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 125 g Buffalo mozzarella; 400 g fine ribbon noodles (tagliatelle); 100 g Fennel salami, in thin slices; 1 collar Basil; 60 g Parmesan cheese

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Tomatoes
2 Garlic cloves
6 TABLESPOONS Olive oil
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
125 g Buffalo mozzarella
400 g fine ribbon noodles (tagliatelle)
100 g Fennel salami, in thin slices
1 collar Basil
60 g Parmesan cheese

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel garlic and chop finely. Mix tomatoes with garlic, 5 tablespoons of oil and vinegar. Season with salt and pepper. Drain mozzarella, dice finely. Cook pasta in boiling salted water according to package instructions
2
Heat 1 tablespoon of oil in a frying pan. Fry the salami in it, turning it over and let it drain on kitchen paper. Wash basil, dab dry and remove leaves. Coarsely grate parmesan.
3
Drain the pasta and let it drain for a short time. Add tomato mixture, mozzarella and basil, except for a few leaves for garnishing, mix, season to taste. Arrange on plates. Sprinkle with crumbled salami and parmesan, garnish with basil