Fresh Tomato and Mozzarella Pasta

1. 1

   Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks.

2. 2

   At this time, remove the stems and pulp.

3. 3

   Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture.

4. 4

   Cut the mozzarella into cubes, and julienne the basil.

5. 5

   Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.

6. 6

   When fragrant, add the drained tomatoes and cook over low heat.

7. 7

   Add the pasta boiled al dente, olive oil, and salt and quickly mix together.

8. 8

   Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.

9. 9

   For a chilled version, see

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