Tagliatelle con tomate cherry, mini mozzarella y aceite de albahaca
NGREDIENTS FOR 4 PEOPLE
Tagliatelle pasta 170 grams per person.
250 gr. cherry tomato
16 mini mozzarella
Basil Oil 120 ml
salt
PREPARATION
Bring water to boil with salt. Meanwhile cut the cherry tomatoes in half and each mini
mozzarella into 4 pieces. Put in a bowl 120 ml basil oil, add tomatoes and mini
mozzarella. Leave to marinate while the pasta is cooked.
Once the water to boil, put the pasta and cook as long as directed on the package.
Once cooked the pasta, drain and add it without cooling the bowl where the tomatoes and mini
mozzarella. With the help of 2 forks stir the batter until thoroughly moistened.
Recipe of:
Jean Luc Figueras
Chef of Restaurant Blanc from Hotel Mandarin (Barcelona)
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