Gluten free tomatoes and mozzarella pasta

I know that the name of this summer recipe seems banal, but to obtain a good result it is necessary to keep in mind some little details. The result is simple but with a very balanced taste.

Time of cooking

30 minutes

Servings

4

What did I use

a cutting board, a knife, a pot, a little nonstick pot

Ingredients

Short gluten-free pasta: 300 gr

Cherry tomatoes: 6

Olive oil: 6 spoons

Minced garlic as required

Oregano as required

Mozzarella: 400 gr

Salt as required

How did I do

I cooked the pasta in plenty of boiling water.

In the meanwhile, I washed the tomatoes and I cut them into pieces, not too little. I put them in the little nonstick pot with oil, salt, garlic and I cooked at low fire.

They have to become soft but not to melt, so it is enough to let them on the fire for few minutes mixing often.

I cut the mozzarella in thin slices.

The mozzarella is the main ingredient of this dish: I used some soft and sweet Fior di latte!

I drained the pasta al dente, I put it in a large bowl and covered it with mozzarella, oregano and tomatoes.

I served immediatly, mixing directly on table.

Buon appetito!