Cut the basil into small pieces. Briefly parboil the tomatoes to remove the skin and cut into 1 cm chunks. At this time, discard the stem and pulp.
Sprinkle Step 1's tomatoes with a pinch of salt, put into a strainer, and drain. Cut the mozzarella into small cubes and chill in the refrigerator.
Put 2 tablespoons of olive oil and the crushed garlic into a frying pan and turn the heat to low. Once fragrant, turn off the heat and remove the garlic.
Put the tomatoes into a bowl and add the hot oil, Balsamic vinegar, lemon juice, salt, pepper, and basil and mix. Chill well in the refrigerator.
Boil the pasta for one minute longer than the package instructions, then rinse in cold water to cool. Drain in a strainer.
Add the mozzarella and pasta to the chilled Step 4. Add 2 tablespoons of olive oil and the salt and pepper and mix well. Enjoy.
I also have a warm version of my tomato and mozzarella pasta Recipe ID: 2190911.
This is a chilled pasta prepared with tuna, tomato, and shiso leaves. The sauce is really fruity. Recipe ID: 2283035.
Story Behind this Recipe
I made a chilled pasta with tomatoes and mozzarella, a combination that I absolutely love.
By rubbing the tomatoes with salt, it will dry out the excess moisture and bring out the sweet umami flavor. This time, I used "Momotaro" tomatoes, but if you use juicy fruit tomatoes, you won't have to go through the trouble of salting them. I tend to use capellini, which is thinner than spaghetti.