500 g spirals
6 tomatoes for garnish
300 g mozzarella
oregano
vinegar
salt and oil.

Boil the pasta, cool down under cold running water, drain and place in a serving dish. Skin the tomatoes which should be ripe but firm, and cut them into small cubes. Also dice the mozzarella. Scatter the tomatoes and the cheese over the pasta and sprinkle with plenty of oregano. Next dress the pasta with a vinaigrette sauce which has been prepared by beating together: one part of vinegar, two parts of oil and salt. Allow to stand before serving and serve cold.