Pasta with Tomatoes
Pasta with tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g durum wheat semolina
- 2 tbsp Tomato paste
- 180 ml tomato juice
- flour (for working)
- 500 g cherry tomatoes
- 1 Garlic clove
- 4 tbsp olive oil
- Salt
- 300 g mini mozzarella balls
- pepper (from the mill)
- 2 Handfuls Basil
Instructions
-
1.
Place the semolina in a bowl. Add the tomato paste, gradually pour in the tomato juice and knead. The dough starts very dry but becomes soft and pliable after about 10 minutes of kneading. Shape the dough into a ball, wrap it in foil and let it rest in the refrigerator for about 1 hour.
-
2.
Roll the dough thin on a floured surface or use a pasta machine. With the spaghetti attachment cut into thin strips (or ribbon noodles). Flour the noodles and let them dry for at least 30 minutes.
-
3.
For the sauce wash and halve the tomatoes. Peel and finely chop the garlic. Heat the oil and sauté the tomatoes with the garlic for about 5 minutes.
-
4.
Cook the noodles in well‑salted water for about 5 minutes until al dente. Drain the mini mozzarella balls and halve them. Add the cheese together with the drained noodles to the tomatoes and stir gently. Season with salt and pepper. Fold in the chopped basil and serve.
