Rigatoni met Mozzarella en tomaten

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500 gr verse, rijpe tomaten
2 teentjes knoflook
8 eetlepels koudgeperste olijfolie
zout, peper van de molen
200 gr verse Mozzarella
400 gr rigatoni
1 takje verse basilicum

Dompel de tomaten 10 tellen in kokend water, pel ze, verwijder de zaadjes en
snijd het vruchtvlees in stukjes.
Pel de knoflook en hak de teentjes fijn.
Fruit ze even in hete olijfolie, voeg de tomaten toe en laat ze 3 minuten
zachtjes stoven.
Kruid met peper en wat zout.
Snijd de uitgelekte Mozzarella in stukjes en laat ze in de saus smelten.
Kook de rigatoni al dente, giet ze af, roer ze door de saus en laat nog even
doorwarmen.
Bestrooi met blaadjes basilicum.