Pasta with Tomatoes and Mozzarella

Ingredients

• 4 ripe tomatoes
• 1 Shallot
• 2 Garlic cloves
• 2 EL olive oil
• 1 EL tomato paste
• 1 TL oregano
• 2 EL dry red wine
• Salt
• Pepper (freshly ground)
• 1 pinch sugar
• 0.5 TL chili flakes
• 400 g spiral pasta
• 1 ball mozzarella (125 g)
• 1 handful fresh basil

Instructions

1. 1.

   Wash the tomatoes, cut off the stem ends and dice them into small cubes. Peel and finely chop the shallot and garlic. Heat the oil in a pan and sauté both until translucent. Add the tomato paste and oregano and cook briefly. Then add the tomato cubes and deglaze with red wine. Season with salt, pepper, sugar, and crushed chili flakes and simmer over medium heat for about 10 minutes. Meanwhile, cook the pasta in boiling salted water until al dente. Drain the mozzarella well and cut into ~2 cm pieces. Wash the basil, pat dry, pull leaves from stems, and slice into thin strips.

2. 2.

   Drain the pasta, add it to the sauce, and toss well. Finally fold in the mozzarella and basil, then serve on preheated plates. Optionally accompany with fresh leafy salad.