Cookbook:MPT (Mozzarella Pasta with Tomato and Basil)
| MPT (Mozzarella Pasta with Tomato and Basil) | |
|---|---|
| Category | Pasta recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer. It's served warm so may not suit a winter evening! The combination of flavours (milky mozzarella, eggy pasta, sweet tomato and spicy basil) is just wonderful. The secret here is to prepare all the ingredients except the pasta ahead of time and let them soak together. You can also stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices start to run.
Ingredients
[edit | edit source]- 2 mozzarella balls (cow or buffalo)
- About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)
- A good handful of basil leaves (about 15–20 leaves)
- Olive oil
- Salt
- Black pepper
- 250 g fresh egg pasta
Procedure
[edit | edit source]- Roughly chop the mozzarella and the tomatoes and put them in a big salad-type bowl.
- Tear up the basil and sprinkle it over the mozzarella and tomatoes.
- Drizzle on lots of extra virgin olive oil (at least 3 tablespoons).
- Add a good amount of salt and just a little black pepper. The salt will start to leach moisture out from the other ingredients and create a sauce.
- Let rest for at least 30 minutes.
- Boil the egg pasta until al dente, then drain.
- Add the hot pasta to the bowl of other ingredients. Toss well until the pasta is well-coated. Serve.