lunedì 4 luglio 2011


Pasta entree - vegetarian - gluten  and lactose free (read notes below)

1 lb. short cut pasta (orecchiette, elbows, shells...)
4 ripe tomatoes
8 oz fresh mozzarella
4 tbsp extra virgin olive oil
8 basil leaves, chopped
salt and pepper
garlic (optional)

Bring a large pot of water to boil, add salt and pasta.

In the meantime, dice tomatoes and mozzarella and arrange them in a big bowl; add basil and season with salt, peppe and half olive oil.

Drain pasta a little earlier (one minute or two) and chill it with cold water, or spread it on a clean kitchen cloth.

When pasta is at room temperature, add in to the tomatoes-mozzarella mixture, pour the remaining olive oil and toss to coat well. Cover with plastic wrap and refrigerate until it's time to eat, anyway at least one hour.

Serve sprinkled with some more fresh basil.

This recipe serves 4.

- If you find "mozzarella di bufala" (buffalo mozzarella), this dish will be more flavorful.
- Use a very high quality olive oil, because this is one of the main ingredients of this dish.
- You can add other vegetables (cucumbers, lettuce, peas, carrots...) or other protein sources (boiled eggs, prosciutto, tuna...)
- If you use Italian corn pasta it becomes gluten free
- If you use hard boiled eggs, you still have a vegetarian dish which is ALSO lactose free.

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