| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Buffalo mozzarella cheese; (7 oz) |
| 225 |
g |
Ripe cherry tomatoes; (8 oz) |
| 1 |
|
Handful fresh basil leaves |
|
|
Extra virgin olive oil |
|
|
Sea salt and black pepper |
INSTRUCTIONS
Cut the mozzarella into 1 cm dice, quarter the tomatoes and tear the
basil leaves into shreds. When you drain the pasta, put a good
quantity of oil into the hot pasta pan and heat through. Remove from
the heat, add salt and black pepper, then toss the pasta (penne are
good) thoroughly in this. Add the cheese, herbs and tomatoes and toss
again. Serve at once in warm bowls.
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Converted by MM_Buster v2.0l.
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