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
Nutmeg
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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