Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Buffalo | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 mozzarella balls (cow or buffalo)
- About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)
- A good handful of basil leaves (about 15–20 leaves)
- Olive oil
- Salt
- Black pepper
- 250 g fresh egg pasta
Directions
Roughly chop the mozzarella and the tomatoes and put them in a big salad-type bowl.
Tear up the basil and sprinkle it over the mozzarella and tomatoes.
Drizzle on lots of extra virgin olive oil (at least 3 tablespoons).
Add a good amount of salt and just a little black pepper. The salt will start to leach moisture out from the other ingredients and create a sauce.
Let rest for at least 30 minutes.
Boil the egg pasta until al dente , then drain.
Add the hot pasta to the bowl of other ingredients. Toss well until the pasta is well-coated. Serve.