10-minute pasta with tomato and mozzarella

- 600 g Tomatoes
- 2 Garlic cloves
- 2 EL Balsamic vinegar
- 5 EL Olive oil
- Salt, pepper
- 400 g fresh ribbon noodles (refrigerated shelf)
- 125 g Mozzarella li>
-
4–5 stem (s) basil - 50 g Fennel salami in thin slices
10 minutes
span> very easy
- 1. dt>
- Wash tomatoes, dice finely. Peel and finely chop the garlic. Mix both with vinegar and 4 tablespoons of oil. Season with salt and pepper. Cook the pasta in 3–4 liters of boiling salted water (approx. 1 teaspoon of salt per liter) according to the instructions on the packet.
- 2.
- Dice the mozzarella. Wash the basil, shake dry, pull off the leaves. Fry the salami in 1 tablespoon of hot oil, drain on kitchen paper. Drain the pasta. Mix with tomatoes, mozzarella and basil.
- 3.
- Season to taste. Crumble the salami and sprinkle on top.
1 person approx:
- 710 kcal li>
- 26 g protein
- 30 g fat
- 78 g carbohydrates
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