Buon appetito!
One-pot pasta with tomato, cream, mascarpone + cherry tomatoes + homemade stracciatella and basil
Ingredients
4 persons
- 500 grams pasta
- 1 bouillon cube
- 1000 milliliters of water
- 6 cloves of garlic
- 2 cans of ELVEA peeled tomatoes
- 400 grams of cherry tomatoes
- 2 tablespoons mascarpone
- 4 tablespoons olive oil
- 4 onions
- 4 balls of buffalo mozzarella
- 200 milliliter room
- oregano
- salt
- pepper
- Basil (dried or fresh)
Preparation
-
1
Fry the 3 pressed cloves of garlic with olive oil in a large pan/pot.
-
2
Add the oregano and the canned Elvea tomatoes.
-
3
Let it boil for 2-3 minutes and mash the whole tomatoes with a fork, add a little bit of basil.
-
4
Add the pasta, the water, the bouillon cube and mix.
-
5
Simmer on low heat with the lid on for 10-15 minutes, stirring every 5 minutes.
-
6
The water must be completely absorbed by the pasta, add cherry tomatoes, mascarpone and spring onions, mix well.
-
7
Crumble the buffalo mozzarella in a bowl with your hands or a fork, add the cream, salt, pepper, and basil, and mix.
-
8
Serve the pasta with the mozzarella cream (stracciatella) and basil on top.
