Spaghetti with fresh mozzarella 

Pasta with buffalo mozzarella is a very tasty recipe typical of the Campania region. It is a dish with a fresh taste , ideal for lunch during the sultry summer days. To prepare the pasta with buffalo mozzarella, take a saucepan and cook the pasta in boiling salted water; drain it when it is al dente. In the meantime, take a pan and heat a little oil with a little pepper and a little salt. Add the pasta to the pan and toss it for a few minutes . At this point, take the bites of buffalo mozzarella and cut them into small pieces after having drained them well. Add the bocconcini and the chopped basil leaves to the pasta. Mix the ingredients well serve the pasta with buffalo mozzarella piping hot! Mix the buffalo mozzarella with the pasta when the latter is still hot; in this way the mozzarella will melt a little and the pasta will be even tastier and more stringy.

Mozzarella, tomato and basil are certainly the winning ingredients of the summer. Fresh, colorful and tasty, they are perfect to combine together to create many recipes. The one I offer you today combines these typically Italian delicacies to create a first course, ideal to be enjoyed even on the hottest days! Seasonal sweet and savory cherry tomatoes are the best variety for making fresh sauce that goes brilliantly with the chosen pasta format. Square spaghetti is the modern format of spaghetti alla chitarra, rough and full-bodied and suitable for supporting this type of sauce. The chunks of mozzarella and fresh basil complete the dish with a pleasantly fresh note. And if you don't want to give up a delicious pasta dish in the summer, what are you waiting for? Make square spaghetti with fresh sauce and mozzarella!

This pasta with cherry tomatoes and  raw mozzarella is really a summer recipe! In fact, you only have to cook the pasta and then mix it with the raw seasoned cherry tomatoes and add small pieces of mozzarella. This pasta, due to the fact that all the ingredients are raw, is also called pasta crudaiola and can be prepared by adding other ingredients but always raw (capers, olives…). This recipe is not only fresh and quick to prepare but also delicious!

Ingredients

200 g pasta of your choice

200 g cherry tomatoes

1 fior di latte mozzarella of 125 gr.

1 tablespoon of capers

1 handful of grated parmesan

1 clove of garlic

olive oil

salt

pepper

basil

METHOD

Cut the cherry tomatoes into two parts or into four parts if they are a little bigger. Put them in a bowl and add 1 whole clove of garlic and the capers. Season with extra virgin olive oil, salt, pepper and fresh basil leaves. Leave to flavor for an hour, stirring occasionally. Drain the excess water from the mozzarella and cut it into chunks. Put the chunks of mozzarella to drain in a colander. Cook the pasta and when there are 2 minutes left before cooking, put the tomatoes in a pan, add the pasta and the Parmesan and put on the heat, stir for a couple of minutes until the pasta has absorbed the tomato sauce. Serve in serving dishes, add the chunks of mozzarella and some fresh basil leaves.