20 February 2013

Tomato and mozzarella pappardelle

What I like most about this dish is its lightness and freshness. The cool mozzarella pearls and fresh basil give a nice touch to it. It's important to use tasty good quality tomatoes. If you buy them on the vine you should notice the smell on your fingers as if you had grown them yourself.

Ingredients for two large portions

10-20 Small plum tomatoes depending on the size
2 Cloves of garlic
A bag of pearl mozzarella (Small mozzarella cherries)
Fresh basil
Olive oil
Pappardelle (I use about 6-8 nests of pasta)

Preparations for this dish are quick. Wash the tomatoes and chop the garlic. Heat some olive oil in a pan and put the tomatoes in there. Let them fry at a moderate heat and stir occasionally. I don't peel the tomatoes for this dish as the skins are fairly small. Slowly the tomatoes start breaking down and become more sauce like. Then add the garlic into the sauce. Let the sauce reduce slightly by cooking slowly for at least ten more minutes.

Boil the pasta until it's al dente. Finally season by grating a little nutmeg into the sauce.

Place the pasta on a plate, put the sauce and mozzarella pearls on it. Put nice and fresh basil leaves on it to create the colours of the Italian flag.

And there it is – a light and quick pasta dish. Enjoy!

Your VegHog

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