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Ingredients (4 servings)
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400 g Teigwaren
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250 g Snacktomaten
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1 Stk. Rote Zwiebel
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1 Stk. Bresso Frischkäse
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200 ml Vollmilch
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150 g Geriebener Mozzarella
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500 ml Wasser
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15 ml Olivenöl
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Salz, Pfeffer, Italienische Kräuter
Preparation
- Halve the peeled red onion, place it in the mixing bowl, and chop for 5 seconds on speed 5. Add olive oil and halved snack tomatoes, and sauté for 4 minutes at 120 degrees on reverse speed 1.
- Add water, whole milk, salt, pepper, and Italian herbs to the mixing bowl and bring to a boil for 5 minutes at 100 degrees on speed 1.
- Add the pasta and cook without the measuring cup for 10 to 12 minutes at 100 degrees on reverse gentle stir setting until al dente.
- Stir in the Bresso cream cheese and half of the grated mozzarella using the spatula until a creamy sauce forms. Plate the pasta and sprinkle with the remaining mozzarella.
