23 June 2015

Quick pasta using local tomatoes

I'm continuing straight from Sunday's post from my local street fest, as I purchased the tomatoes there that I'm using for today's dinner, a fresh pasta with fried tomatoes, mozzarella and basil. Through the method I prepared this dish, it really contains the fresh flavour of the tomatoes and the garlic gets only slightly fried complementing the other ingredients. Using a fragrant olive oil improves the dish immensely.

These are the ingredients I used today: Fresh tagliatelle, selected local tomatoes, garlic cloves, good quality olive oil, buffalo mozzarella, fresh basil, ground black pepper and salt.

This is a very quick dish to prepare. First prepare the tomatoes by cutting them into smaller pieces, halving or quartering, depending on the size. Tear the mozzarella and get the basil leaves ready. Chop the garlic finely and add it to a bowl with the chopped tomatoes to wait for the frying. Then start cooking the pasta in a pan of lightly salted water and simultaneously heat up a frying pan on medium to high. Once the pasta is almost cooked, put some olive oil into the pan and add the tomatoes and garlic and let them fry for a couple of minutes, just so that they heat through.

Put the cooked pasta onto a plate, then put the tomatoes, mozzarella and fresh basil on the top, season with salt and ground black pepper and add some of your best olive oil onto the dish. Serve immediately and enjoy.

This dish is wonderful served with some white wine, which you however might not want to drink on a weekday, and even I skipped it on this occasion.

Have a nice week!

Your VegHog

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