Fresh Tomato and Mozzarella Pasta

• 300 grams Spaghetti (thin pasta like capellini)
• 3 large Tomato (ripen)
• 1 ball Mozzarella cheese
• 10 leaves Basil
• 1 Extra virgin olive oil
• 1 Salt
• 1 thumb-sized amount Garlic (finely chopped)

1. Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks.
2. At this time, remove the stems and pulp.
3. Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture.
4. Cut the mozzarella into cubes, and julienne the basil.
5. Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.
6. When fragrant, add the drained tomatoes and cook over low heat.
7. Add the pasta boiled al dente, olive oil, and salt and quickly mix together.
8. Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.
9. For a chilled version, see

capellini, tomato, mozzarella cheese, basil, extra virgin olive oil, salt, garlic

Taken from cookpad.com/us/recipes/146790-fresh-tomato-and-mozzarella-pasta (may not work)