Pasta Primavera

Italians are masters in creating fresh & simple pasta dishes. I love my primo piatto in many different ways but pasta Primavera is one of my spring favourites - not only for its fresh taste and colourful presentation but even for the fact that it's really quick & light and simple to make! This popular Italian dish is usually made with 'penne' pasta but for the moment I'm in love with the Ligurian 'trofie' pasta. This time I'm making the dish using local, sweet piccadilly tomatoes & fresh mozzarella and lots of basil! A complete meal in a few minutes! Let's get going!

For 4 persons you need (the amount you can change in the base of your own taste);

- 1 bag of fresh trofie pasta

- 1 big mozzarella di bufala (rip it with your hands or cut in pieces)

- a bunch of tomatoes (chopped in half - depending on the size)

- olive oil

- garlic

- fresh basil

- salt & pepper

Put the water boiling for the pasta with a teaspoon of salt. Take a pan where you fry lightly a glove of garlic in olive oil. Add the chopped tomatoes in the pan and heat it up for 10 min. Take it off the heat and throw away the garlic. Put the pasta boiling and cook it 'al dente'. Once the pasta is done add it into the pan with the tomatoes, the ripped mozzarella and the fresh chopped basil. Add a table spoon of olive oil, some salt & pepper and serve it with fresh bread and a glass of white wine!

Buon appetito!

Salla