Pasta salad with mozzarella cheese and tomatoes ( Pasta alla crudaiola con mozzarella e pomodori)

This is probably the easier recipe of cold/warm pasta you can find.

Often here in Italy pasta salads are filled with so many ingredients that they become real calories bombs and, according to my experience, abroad is the same if not worse.

The same with rice salads and I don't really like that mix of different tastes, so many that you can't almost understand what there's inside (and sometimes, when you use canned pasta salad mixture, is probably better...).

This dish instead is plain, simple, with few but good ingredients and you don't need a lot of time to prepare it.

For 4 serves you need:

1 pound short pasta: penne, rigatoni, tortiglioni, farfalle ( 1 pound for 4 is quite a large dish, you can use less pasta)

1 big mozzarella cheese (if you can find mozzarella made from buffalo's milk is even better)

extra-virgin olive oil

3 medium red and ripe tomatoes

5-6 fresh basil leaves, washed

salt and pepper how much you like

Cook pasta at least 2 hours before serving if you want it cold, half an hour before if you want it just warm.

In a big bowl put tomatoes and mozzarella cheese chopped in tiny cubes, add basil leaves, salt and pepper and a generous pour of oil.

Mix well, add cold or warm pasta, mix again.
Store in fridge if needed, mix again before serving.
You can add a garlic clove to preparation to give a stronger flavour.

2 commenti:

  1. Italian pasta to use a pinch of salt. Salt is for flavor and not go into your noodles. Is to help bring water to a boil turnover faster. Salt contributes to increasing salinity, which reduces the boiling water. This makes cooking faster and shave a little time it takes to start the process. Boil the water and have enough time, adding salt can reduce that time in half for you and your family will not have to wait too long for homemade Italian food.