Sun-dried tomato and mozzarella pasta

Recipe Wilmax 

Sun-dried tomato and mozzarella pasta 

You must agree with the fact that everyone loves pasta‼️

By the way, do you know what is the secret of the correct serving and eating pasta by spinning a fork? Everything is simple, when you have a special shape of a plate with wide rims and a depth at the centre that looks like a hat. After all, food plating starts with the basics of functionality and practicality. The bowl in the middle of the "hat" does not allow the dish to cool down quickly, and also greatly facilitates the process of spinning a fork, since you can rest the tines against the deep edge of the plate and twirl.

Cooking?

Ingredients:

dried or fresh cherry tomatoes - around 100-150 gr;

tagliatelle paste - 80-100 gr;

sprig of thyme;

sprig of green basil;

garlic - 1-2 cloves;

mozzarella - 2 balls;

olive oil for frying. 

Method: 

1. Prepare sun-dried tomatoes in advance, if there are no ready-made ones. To do it, cut a few cherry tomatoes in half, drizzle with olive oil, season with salt and dried or fresh thyme. Leave some whole tomatoes. Heat oven to 50°. Cover the grate with parchment and lay out the tomatoes, after 2-3 hours they will reach the desired consistency. 

2. Boil the pasta according to the instructions. 

3. While the pasta is cooking, cut the garlic into thin slices. Lightly sauté the garlic in a skillet. 

4. Throw the cooked pasta in a colander, removing excess liquid, then add it to the garlic and stir. 

5. Place the pasta on Wilmax plates and garnish with sun-dried tomatoes, mozzarella chunks and fresh green basil leaves. 

Buon appetito!