Ingredients

- 320g of pasta (we used farfalle, but shells or penne are fine too)

- 6 ripe tomatoes

- 200g of mozzarella

- 2 or 3 tablespoons of ricotta (optional)

- fresh basil leaves

- olive oil

- juice of half a lemon

- salt

Fist cook the pasta in boiling salty water.

Strin "al dente", cut 1 or 2 min on the cooking time on the box. Add some oilve oil, so it won't stick.

Let the pasta cool down at room temperature

Meanwhile the pasta is cooling cut the tomatoes in very small pieces, let them lose the water adding some salt.

Chop the fresh basil leaves and add them with the tomatoes in the pasta (Once the pasta is cold)

Cut the mozzarella in small pieces and add it in the pasta. It's very important that the pasta is cold cause you don't want the mozzarella to melt.

Mix everything. Add the ricotta and mix again. The ricotta will create a nice sauce for the pasta, you don't need too much of it.

Dress with olive oil and lemon juice. If you have time let the pasta in the refrigerator for an hour bevore to serve. Serve cold.