Fresh Pasta with Mozzarella, Tomato and Basil
Fresh egg pasta tossed with raw tomato, mozzarella and basil makes a sauce without any cooking at all. The trick is patience: salt and olive oil are mixed in early, so the tomatoes release their juices before the pasta is even in the pot. Hot pasta then softens the cheese on contact. It suits warm evenings, and the contributor suggests brie as a swap for the mozzarella.
Instructions
Cut the mozzarella and tomatoes roughly into small cubes, somewhere between 1 cm and 1 inch, and put them in a large dish. You want about the same amount of tomato as mozzarella.
Tear the basil leaves by hand and scatter them over the mozzarella and tomatoes.
Drizzle over plenty of olive oil, at least 3 tablespoons. Add a generous pinch of salt and only a little black pepper.
Leave the dish to sit while you get on with the pasta. The salt draws moisture out of the tomatoes, and that liquid mixes with the oil to make the sauce. For a softer result, stand the dish in a sink of hot water so the mozzarella warms and the tomato juices run.
When you are ready to eat, boil the fresh egg pasta until al dente, then drain it. Tip it, still hot, over the other ingredients.
Stir well so every strand is coated in the juices and oil, then serve straight away.
Make it personal.
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