Green tagliatelle with tomato and mozzarella

Super simple recipe when you’re in a hurry but still want a nice meal without relying on sandwiches.

It’ll take less than 10 minutes to prepare, but the satisfaction is guaranteed!

INGREDIENTS (serves 1)

  • 80g green tagliatelle (but normal pasta is fine)
  • 2 medium tomatoes, diced
  • 1 mozzarella, diced
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • Basil to garnish

Processed with Rookie Cam

Cook the pasta according to packet instructions in salted boiling water.

In a shallow pan, heat the oil over a medium heat, quickly fry the garlic and tip in the tomatoes.

Drain the pasta and tip it in the pan. Instead of using a colander though, I prefer using tongs (for long pasta) or a slotted spoon (for shorter formats) and transfer it straight to the pan with the sauce. By doing so, some of the cooking water gets in the pan as well, blending in with the sauce and adding some creaminess to it.


Just before serving, stir in the mozzarella, toss a few times and sprinkle over some basil (I used dried one since I ran out of fresh).





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