Ribbon noodles with tomato and mozzarella vinaigrette

Name: Ribbon noodles with tomato and mozzarella vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g ripe tomatoes; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Mozzarella (e.g. buffalo mozzarella); 400 g Tagliatelle; 50 g Fennel salami (in wafer-thin slices); 1⁄2 Federation Basil; 75 g Parmesan (piece); 7-10 Tbsp Kitchen paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g ripe tomatoes
2 Garlic cloves
6 TABLESPOONS Olive oil
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Mozzarella (e.g. buffalo mozzarella)
400 g Tagliatelle
50 g Fennel salami (in wafer-thin slices)
1⁄2 Federation Basil
75 g Parmesan (piece)
7-10 Tbsp Kitchen paper

Directions

1
Wash, quarter and seed the tomatoes. Finely dice the flesh. Peel garlic, chop finely. Mix 5 tablespoons of oil, vinegar, diced tomatoes and garlic. Season with salt, pepper and a pinch of sugar.
2
Dice the mozzarella.
3
Cook the pasta in plenty of boiling salted water according to the packing instructions. For the salami chips, heat 1 tablespoon of oil in a coated pan. Fry the salami in it in portions while turning. Drain on kitchen paper.
4
Wash the basil, pluck off the leaves and cut them roughly if necessary. Coarsely grate the parmesan. Drain the pasta, let it drain for a short time and put it back into the pot. Add tomato mixture, mozzarella and basil to the pasta.
5
Season the pasta with salt and pepper and serve. Sprinkle with salami chips and parmesan.