Pasta with Tomatoes and Mozzarella

Ingredients

• 800 g ripe tomatoes
• 2 Garlic cloves
• 1 tsp Olive oil
• 75 ml dry red wine (or vegetable broth)
• 400 ml Vegetable broth
• Salt
• Pepper
• chili flakes
• 280 g penne
• 20 g Parmesan (1 piece)
• 75 g mozzarella
• 2 stems basil

Instructions

1. 1.

   Heat the tomatoes briefly, drain, cool, peel, quarter, deseed and dice them.

2. 2.

   Peel and finely chop the garlic. Heat oil in a pan and sauté the garlic until translucent. Add the tomato cubes, deglaze with red wine, then pour in the broth. Season with salt, pepper, and chili flakes, and simmer over medium heat for 15–20 minutes.

3. 3.

   Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Grate the parmesan. Drain the mozzarella well and tear it into pieces. Wash the basil, shake dry, and pluck the leaves.

4. 4.

   Drain the pasta, mix with the sauce, and toss well. Serve the pasta and mozzarella in bowls, sprinkle with parmesan, and garnish with basil leaves.