Wild Garlic and Tomato Sauce with Pasta

I still had a bag of wild garlic from yesterdays cooking. Fresh leaves do not last long, I needed to prepare something with them.

Fresh tomatoes and a ball of Mozzarella with lots of green onions made a great tasting combo together with the wild garlic.

The ingredients with the wild garlic added up. I only started with tomatoes and green onions and a heaped teaspoon of minced garlic in a little olive oil. To make the sauce a bit richer, I added tomato paste and a good gluck of Noilly Prat. The roughly chopped wild garlic came last with seasoning of salt and pepper and 2 tsp of Arrabiata seasoning.

And do not forget the pasta water. Just a couple of spoons in the beginning, then some more. I dropped the nearly al dente pasta directly from the pot in the pan adding more water this way. The pasta had time to finish in the pan, with a bit more added pasta water.

The ball of Mozzarella came on top just on the plate with freshly ground pepper.

Ingredients:

85 g Cappellini pasta

200 g tomatoes, 1 tbsp tomato paste

1 heaped teaspoon minced garlic, 4 green onions

1 tbsp olive oil

40 g wild garlic

125 g Mozzarella

Salt and pepper, Arrabiata seasoning

3 tbsp Noilly Prat