Italian
Ziti with Heart of Ox Tomato and Buffalo Mozzarella Shreds
by Manu Food · 60K subscribers on YouTube
A fresh summer pasta dish with ziti, diced heart of ox tomatoes cooked with olive oil and garlic, finished with a raw tomato cream, buffalo mozzarella shreds, basil, and sweet paprika.
- Difficulty
- medium
Ingredients
9 items- ZitiUse any long tubular pasta if ziti is not available
- Cuore Di Bue TomatoesMedium-ripe tomatoes
- Mozzarella Di BufalaTorn into shreds (straccetti); burrata can be substituted
- Fresh BasilFor blending and garnish
- Sweet PaprikaSweet paprika; sprinkle to taste
- 1 pcsGarlicOne clove, crushed
- Extra Virgin Olive OilExtra virgin olive oil; for sautéing and dressing
- SaltTo taste
- Pasta Cooking WaterReserved starchy pasta water for emulsifying the sauce
Method
- Wash the heart of ox tomatoes and remove the core.
- Slice the tomatoes, then dice into small cubes.
- Place half of the diced tomatoes in a jar with basil, salt, and extra virgin olive oil, then blend until creamy.
- In a pan, sauté a crushed garlic clove in olive oil.
- Add the remaining half of the diced tomatoes, sauté briefly, then add a splash of pasta cooking water and cook gently.
- Remove the garlic clove from the pan.
- Cook the ziti pasta until al dente, drain it a couple of minutes before the indicated cooking time, and transfer it to the tomato sauce in the pan.
- Finish cooking the pasta in the sauce, adding pasta water as needed and stirring until the sauce coats the pasta well.
- Plate the pasta, top with the raw tomato cream, buffalo mozzarella shreds, fresh basil, and a sprinkle of sweet paprika.
