The year is slowly coming to an end, especially the summer, which has definitely handed over the reins to autumn. Despite the rain, I was able to harvest the last tomatoes of the season on my roof garden today. A few cherry tomatoes, a Cuore di Bue and a normal Promenade mix. Even if the quantity is no longer enough to feed a football team (see picture above), it is still enough for a decent plate of pasta.
I cut the tomatoes into small pieces and put them aside. Then heat the butter in a large saucepan and briefly sweat the tomatoes over a high heat. Then let it simmer for about 5min. Although the basil had already had its best days, fortunately it still had a few leaves left. I then seasoned the tomato-basil sauce with salt and pepper and let it simmer for another 5 minutes.
At the same time, I cooked my bigoli in salted water al dente - but I'll tell you about the great bigoli another time.
Drain the pasta, add it to the sauce and let it simmer for a while. Pronto.
Since I wanted it to be a bit more exquisite, I added some buffalo mozzarella over the pasta. Some of the mozzarella pulls strings and some of the mozzarella stays cold and gives an exciting contrast to the warm sauce in the mouth.
