Linguine with Cherry Tomatoes and Buffalo Mozzarella Cheese

Bring a large saucepan to the boil with enough salted water. Cook the linguine until al dente, stirring occasionally.

Halve the cherry tomatoes, slice the leek and peeled garlic. Cut mozzarella into cubes, basil into strips.

Heat a wok pan, pour in the olive oil and sauté the scallions with the garlic without coloring. Add the cherry tomatoes, season with sugar and salt. Pour the tomato sauce and let it boil. Add the herbs, toss everything together and season with fleur de sel and peperoncini.

Add the dried tomatoes and olives cut into small pieces. Divide the finished pasta evenly among four deep plates and offer the mozzarella cubes with it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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