PASTA WITH FRESH TOMATO AND MELTING MOZZARELLA

Vegetarian

This is a perfect summer time recipe which makes the most of the plump red tomatoes that are in abundance from about June.

 

Serves 2

  • 4 large ripe tomatoes, halved
  • 1 large onion, cut into 8 wedges
  • 3 tablespoons olive oil
  • 1 garlic clove, finely chopped (or use a garlic press)
  • 4 basil leaves, roughly chopped
  • 125g (4 oz) mozzarella, cut into small dice
  • 250g (8 oz) pasta
  • seasoning

Method

  1. Place the tomatoes skin side up with the onions on a baking sheet and drizzle over 2 tablespoons of the olive oil. Cook for about 8 minutes under a preheated grill, turning once, until golden brown and a little charred.
  2. Heat the remaining oil in a small saucepan and fry the garlic for 2 minutes. Add the tomato mixture and the basil and season well to taste. Cover and simmer gently for 10 minutes or until pasta is ready.
  3. Cook the pasta in plenty of boiling salted water until tender. Drain well and return to the pan. Toss in the sauce and mix well together. Sprinkle over the mozzarella and mix again, turn into bowls and serve immediately.