Ingredients
Fresh "parcel" type pasta - can be CAPPELLETI, TORTELLINI, RAVIOLI or the bundle type ones that I forget their name - Portion according to how hungry you and your guests are - enough for a plate per person
1
fresh (skinned) tomato per person
1
fresh buffalo Mozzarella (a ball is usually plenty for 2 people). If you have the mini mozzarella balls - as many as you like
10
green olives (pitted) per person - according to if you like olives
4
large kitchen spoonfulls of crème fraîche
2
large tsp of Basil concentrated paste (or Pesto if there is none)
Salt and fresh ground pepper to taste
Directions
1.
Place large pan of water to boil (no salt)
2.
Once bolied, place fresh tomatoes into water - very briefly (when you see the skin is starting to break or they look about to burst, take out) - take all skin off tomatoes.
3.
Add salt to boiling water - place in fresh stuffed pasta of choice. Usual cooking tim is 5 - 10 mins max.
4.
In the mean time, core tomato (cut all four sides into bite sized cubes, disposing of core - try to keep juice - no matter if a little mushy, as long as not fully cooked and still keeps fresh uncooked tomato taste), cut olives in half, dice mozzarella into bite sized cubes and add all these ingredients into a large glass bowl. Add crème fraîche and basil paste, mix all together (without mushing) and salt and pepper to taste.
5.
By now your pasta should be ready. Drain water and add on top of sauce. Mix in and ready!
6.
Lovely with warm ciabatta bread.
7.
This dish is meant to be eaten freshly made and cold -warm (if too cold, the cream solidifies) - but can be reheated and eaten hot if you have leftovers.
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