Pasta chips with cherry tomato and mozzarella cream

Using an immersion blender, blend the fresh cherry tomatoes.

Pass the blended cherry tomatoes through a strainer and then season with a pinch of salt, a drizzle of extra virgin olive oil and a few basil leaves.

Still using the immersion blender, blend the buffalo mozzarella bocconcini together with a tablespoon of extra virgin olive oil.

Take a saucepan and let a medium thick layer of sunflower oil heat on the stove.

Once the oil has reached the right temperature, dip the Barilla farfalle and let them fry.

Let cool and serve the fried farfalle in a bowl, so that they can be enjoyed accompanied by the cream of buffalo mozzarella and tomato cream.