When you think about summer you might feel like preparing an easy and super fast dish, flavored with a delicious seasoning prepared while the pasta is cooking. All you need to do is to prepare some basil leaves, a Mandara buffalo smoked mozzarella, red copper tomatoes, and then you’re done with a very special caprese!
Thanks, as always, to La cucina di Molly!
350g of rigatoni,
4 red copper tomatoes,
200g of Mandara buffalo smoked mozzarella,
4 spoons of olive oil,
2-3 basil leaves,
1 spoon of pitted black olives,
salt to taste.
Cook the pasta in boiling salted water. Meanwhile, blanch the tomatoes, remove the skin and cut into small pieces. Put the oil in a pan and once it is hot, brown the chopped onion. Add the tomatoes and the basil leaves, manually broken into small pieces. Add olives cut into rings, salt and cook for a few minutes. Dice the mozzarella or mince it coarsely. Drain the rigatoni al dente, pour them into the pan with the sauce and mix well, add the mozzarella and continue stirring until it is dissolved. Turn off the stove and serve immediately!