Pasta met mozzarella

This dish is also from ‘Homemade’ from Yvette van Boven. The only thing that is cooked is the pasta.
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For two person:

Sauce
5 tomatos
juice of a half lemon and zest
one clove of garlic
quarter chili pepper

Oil
handfull of basil
50 ml olive oil
ball of mozzarella, chopped
300 gram pasta, cooked


Mash 3
tomatoes in a blender along with lemon, garlic and chilli. Season with the salt and pepper. Cut the remaining 2 tomatoes into quarters, remove the seeds and cut the flesh into small cubes. Stir the cubes into the sauce.

Mash the basil in another bowl with the olive oil, completely smooth and add a pinch of salt. Set aside
Cook the pasta al dente and pour it off. Put the pasta immediately in two deep bowls. Spoon the tomato sauce on the pasta immediately, sprinkle the mozzarella over it and drop it in the end the basil oil. Serve the pasta immediately, as a warm salad Caprese!

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