CHERRY
TOMATO AND MOZZARELLA PASTA.

Fresh blistered tomato sauce with torn mozzarella that melts into hot pasta. Summer simplicity.

At a Glance

Ingredients

• pasta (rigatoni or fusilli) 100g
• cherry tomatoes 200g
• olive oil 2 tbsp
• garlic, sliced 2 cloves
• fresh mozzarella, torn 80g
• fresh basil handful
• salt, pepper, chilli flakes to taste

Method

1. 01

   Blister tomatoes

   Heat 2 tablespoons of olive oil over high heat. Add the 200g of cherry tomatoes and let them blister and burst, about 5 minutes. Add 2 cloves of sliced garlic and chilli flakes, cooking 1 minute.

2. 02

   Cook pasta

   Boil the 100g of pasta in well salted water until al dente, saving a splash of pasta water.

3. 03

   Combine

   Toss the pasta with the tomatoes and a splash of pasta water. Remove from heat. Add 80g of torn mozzarella and basil. The residual heat melts the cheese.