Pasta alla Sorrentina Vegan

Drain the mozzarella in a colander and dice into cubes. Blanch the tomatoes in boiling water for 5 minutes, then peel and remove the seeds.

In a pan over low heat, cook the garlic clove in a little olive oil until golden brown, in order to flavour the oil. Remove the garlic and add the tomatoes.

Adjust the salt and leave to simer for about 10 minutes. Meanwhile, cook the pasta al dente in boiling salted water according to the package directions and drain.

Add the pasta to the pan with the tomato, then add the grated parmesan and diced Mozzarella.

Mix well and serve immediately.