|
In summer, when the weather is hot, some time we have pasta (al dente) with raw ripe cherry tomatoes split in two or four, diced buffalo mozzarella (the fresh one, if it is not possible, forget it or just use what you have and that's it) and basil leafs teared by hand. There is no real need for oil or butter, as the juice of the tomatoes makes the pasta slippery by itself. Of course with the fat it becomes even better. Spaghetti is the best for it. Speed is the secret. In putting it up, at least. But also in eating it. Very tasty.
My trick is to mix the spaghetti with the tomatoes, put them in the plates and add the cubes of cheese on top, after. So they do not melt too much and the pasta remains warmer. In some places they mix the tomatoes and the pasta in a pan over the fire. I think it is a cheap trick. I like mine better.
Why tearing the basil? If you cut it with a knife it darkens and looses some.
|