Fresh Tomato and Mozzarella Pasta - capellini

Method

• Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks.
• At this time, remove the stems and pulp.
• Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture.
• Cut the mozzarella into cubes, and julienne the basil.
• Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.
• When fragrant, add the drained tomatoes and cook over low heat.
• Add the pasta boiled al dente, olive oil, and salt and quickly mix together.
• Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.
• For a chilled version, see