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Cook the pasta in boiling salted water until al dente and drain.
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Meanwhile, drain the mozzarella balls. Pick the basil leaves from the stems and cut, except for a few to decorate, into strips.
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Peel, halve and cut the onions into rings. Wash the tomatoes, drain and relieve the green.
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Roast the pine nuts until golden brown in a frying pan. Remove and let cool.
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In a saucepan, heat the olive oil and sauté the onions. Add the tomatoes and wait until they start to burst.
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Then remove the pan from the heat and add the pasta, mozzarella and basil. Mix all and season with salt and pepper.
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Transfer to plates, sprinkle with pine nuts and decorate with basil leaves.