10-minute pasta with tomato and mozzarella

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.