Summer pasta with cold tomato mozzarella sauce

Name: Summer pasta with cold tomato mozzarella sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Sea salt; 7-10 Tbsp coarse pepper; 400 g ripe tomatoes; 2 Garlic cloves; 100 g Parma ham; 1 Organic Lemon; 500 g Pasta (e.g. bavette); 250 g Buffalo mozzarella; 1 potty Basil; 6 TABLESPOONS good olive oil; 7-10 Tbsp Sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Sea salt
7-10 Tbsp coarse pepper
400 g ripe tomatoes
2 Garlic cloves
100 g Parma ham
1 Organic Lemon
500 g Pasta (e.g. bavette)
250 g Buffalo mozzarella
1 potty Basil
6 TABLESPOONS good olive oil
7-10 Tbsp Sugar

Directions

1
For the pasta, boil 3-4 l of water (approx. 1 teaspoon salt per litre). Wash and dice the tomatoes. Peel garlic and chop finely. Pluck Parma ham smaller. Wash the lemon hot, dab dry and finely grate the peel.
2
1⁄2 Squeeze lemon.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Dice the mozzarella, season with salt and pepper. Wash the basil, shake dry and cut the leaves into strips. Mix mozzarella, basil, tomatoes, garlic, ham, lemon juice, lemon peel and oil.
4
Season to taste with salt, pepper and 1 tsp. sugar.
5
Drain the pasta and immediately mix it loosely with the tomato mixture in the pasta pot. Season to taste again.