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| SUMMER TOMATO PASTA |
Ingredients for Summer Tomato Pasta
* 275 g/10 oz/2 1/4 cups dried penne
* 450 g/1 lb plum tomatoes
* 275 g/10 oz mozzarella, drained (preferably buffalo mozzarella)
* 60 ml/4 tbsp olive oil
* 15 ml/ 1 tbsp balsamic vinegar
* Grated rind and juice of 1 lemon
* 15 fresh basil leaves, shredded
* Salt and freshly ground black pepper
* Fresh basil leaves, to garnish
How to Cook Summer Tomato Pasta
1. Cook the pasta in boiling salted water, according to the package instructions, until just tender.
2. Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes.
3. Slice up the mozzarella into similarly sized pieces.
4. Mix together the olive oil, balsamic vinegar, grated lemon rind, 15 ml/I tbsp of the lemon juice and the basil.
5. Season with salt and pepper.
6. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
7. Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.
* 275 g/10 oz/2 1/4 cups dried penne
* 450 g/1 lb plum tomatoes
* 275 g/10 oz mozzarella, drained (preferably buffalo mozzarella)
* 60 ml/4 tbsp olive oil
* 15 ml/ 1 tbsp balsamic vinegar
* Grated rind and juice of 1 lemon
* 15 fresh basil leaves, shredded
* Salt and freshly ground black pepper
* Fresh basil leaves, to garnish
How to Cook Summer Tomato Pasta
1. Cook the pasta in boiling salted water, according to the package instructions, until just tender.
2. Quarter the tomatoes and remove the seeds, then chop the flesh into small cubes.
3. Slice up the mozzarella into similarly sized pieces.
4. Mix together the olive oil, balsamic vinegar, grated lemon rind, 15 ml/I tbsp of the lemon juice and the basil.
5. Season with salt and pepper.
6. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
7. Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves.
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