Cut 700g (1½lb)tomatoes in half, then scoop out and discard some of the seeds and juice. Next cut the tomato flesh into thin strips and place in a mixing bowl
Add 4 tablespoon (¼cup) olive oil and 1 slice clove of garlic. Tear a handful of fresh basil leaves into small pieces, add to the bowl and toss together. Season lightly with salt and pepper. Set aside for the flavour to marinate and mingle ideally for at least 1 hour but longer is fine.
When you are ready to serve bring a large pan of lightly salted water to the boil and add 400g (14oz) fresh tagliatelle. Cook for about 4 minutes or until just tender (al dente).
Tear or cut 150g (5oz) mozzarella into small bite-sized pieces. Drain the cooked pasta well then add the tomatoes and mozzarella. Toss together and serve immediately.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) You can skin the tomatoes if desired see post on how to do this.Use fresh tasty tomatoes. Underripe or flavourless tomatoes will just disappoint!