10-minute pasta with tomato and mozzarella

For 4 people
  • 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
  • 4–5 stem (s) basil
  • 50 g Fennel salami in thin slices
10 minutes
very easy
1.
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
  • 26 g protein
  • 30 g fat
  • 78 g carbohydrates

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