Pasta Caprese (pasta con pomodoro, mozzarella e basilico)

Ingredienti

• 6.5 oz fusilli pasta (185g)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 4 large cloves garlic
• 4 medium tomatoes (1 lb (450g))
• zest of 1/2 lemon
• 1 teaspoon lemon juice (or to taste)
• a few tablespoons pasta cooking water
• 7 oz mozzarella (200g) (preferably mozzarella di bufala)
• a small handful of fresh basil leaves
• salt and pepper (to taste)

Preparazione

1. 1

   Cook the pasta al dente (it should have a little bite to it but be cooked through). Drain, reserving about 1/4 cup of the pasta cooking water (!).

2. 2

   Place the tomatoes in a large bowl. Using a sharp knife, slice a shallow X into the bottom of tomatos. Pour boiling water over the tomatoes, leave them for a minute in hot water, then drain. Peel the tomatoes and cut into ½ inch (1.5 cm) cubes.

3. 3

   Peel and cut the garlic into thin slices.

4. 4

   Heat the olive oil and butter in a large frying pan, add the garlic, cook over medium heat for about a minute.

5. 5

   Add the tomatoes with their juices, pasta cooking water, lemon juice, and lemon zest. Cook for a few minutes until the tomatoes form a sauce but are still chunky.

6. 6

   Remove the pan from the heat, add the cooked pasta, torn into small pieces mozzarella, and basil leaves. Toss everything together, season with salt and pepper to taste.

7. 7

   Enjoy!