Pasta with fresh tomato and bocconcini
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Author: Michael Verhoef Status: published Published: Aug 11,2008 license cc-by-nc-nd tags: Food, Pasta, Basil, Dinner, Tomato, Cheese, 2008, bocconini,
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Ingredients (serves 4)
* 10 vine-ripened tomatoes
* 3 tbs sundried tomato paste
* 1/3 cup (80ml) extra virgin olive oil
* 12 fresh basil leaves, torn, plus extra for garnish
* 1/2 tsp dried chilli flakes
* 500g orecchiette (or other short pasta)
* 150g buffalo mozzarella* (or bocconcini)
* Grated parmesan, to serve
Method
1. Coarsely grate tomatoes into a large bowl, making sure you catch all the juice. Stir in tomato paste, oil, basil and chilli. Season with salt and pepper.
2. Cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup (60ml) cooking water. Mix pasta, sauce and cooking water, check seasoning.
3. Break mozzarella into bite-sized pieces and toss with pasta. Place in serving bowls, garnish with parmesan and extra basil. Serve immediately.
Notes & tips
* * From selected delicatessens.
Source
delicious. - October 2004 , Page 78
my notes:
- this was ok, nothing really special.
- i heated the oil, chilli (which I increased the amount of) and tomato as its cool here currently and a cold dish seemed a bit daft for dinner tonight
- grating tomatoes is a really stupid exercise (its like wtf?)
- maybe it will be nicer after a day in the fridge
