Heirloom tomato and mozzarella pasta

This is a very quick and a very fresh pasta dish. I just love this kind of meals, where the ingredients are simple yet beautiful. There is hardly any chopping to be done and no lengthy sauce making at all. These flavours work really well together, so why add anything extra. Have a look how easy it is.

Ingredients

1-2 large heirloom tomatoes

3 garlic cloves

3 tbsp olive oil

200 g buffalo mozzarella

Fresh basil leaves

Fresh rocket leaves

Salt

Ground black pepper

300 g rigatoni (or other pasta)

Method

Cut the heirloom tomato into small cubes and chop the garlic finely. Boil the pasta until it's al dente.

In the meanwhile cook the garlic in olive oil for a couple of minutes, and then the tomatoes only for a minute or so. They should only cook slightly and stay fairly firm. 

In the end add the basil leaves to the tomatoes and season with a sprinkle of salt and ground black pepper.

When the pasta is cooked, put it into a bowl, and then the tomatoes, generous pieces of torn mozzarella and a handful of fresh rocket on the top.

Enjoy the meal with a bottle of nice white wine.

Your VegHog