Fresh Tomato and Mozzarella Pasta

Name: Fresh Tomato and Mozzarella Pasta
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Spaghetti (thin pasta like capellini); 3 large Tomato (ripen); 1 ball Mozzarella cheese; 10 leaves Basil; 1 Extra virgin olive oil; 1 Salt; 1 thumb-sized amount Garlic (finely chopped)

cookpad.japan @cookpad_jp

This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.

By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor.
This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough.
I used 1.4 mm thick spaghetti and boiled for 5 minutes. Recipe by kako*

cookpad.japan @cookpad_jp

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Ingredients

3 servings

300 gramsSpaghetti (thin pasta like capellini)
3 largeTomato (ripen)
1ball Mozzarella cheese
10leaves Basil
1Extra virgin olive oil
1Salt
1thumb-sized amount Garlic (finely chopped)

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Steps

1

Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks. At this time, remove the stems and pulp.
2

Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture. Cut the mozzarella into cubes, and julienne the basil.
3

Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.
4

When fragrant, add the drained tomatoes and cook over low heat.
5

Add the pasta boiled al dente, olive oil, and salt and quickly mix together. Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.
6

For a chilled version, see
https://cookpad.wasmer.app/us/recipes/156924-tomato-and-mozzarella-chilled-pasta

Tomato and Mozzarella Chilled Pasta