A great meal for a warm summer night, just make sure to pop a light Italian style red into the fridge earlier in the day!
The longer you can leave the “sauce” ingredients to marinade the more pronounced the flavours will be – give them at least an hour at room temperature.

6-8 Roma Tomatoes or 2 handfuls of Cherry Tomatoes (Romas: deseed and rough chopped. Cherries: Cut in half)
2-3 cloves Garlic (finely sliced)
1 cup Basil Leaves (ripped or chopped..they can go blackish on the edges when chopped, doesn’t matter!)
Halfsmall fresh red chilli (finely chopped to get 1 teaspoon)
1/4 cup Extra Virgin Olive Oil
500g dried pasta (Spaghetti or Penne or Oriechette)
200g Bocconcini balls (fresh mozarella) (ripped in half)
Parmesan (to serve)
Ground Pepper (to serve)
Step 1
Combine the fresh ingredients with the oil in a ceramic bowl and leave to marinade together at room temperature for at least for one hour.

(good chance to go water and check the garden!)
Step 2
Cook the pasta as you like it, drain and return to a warm pan
Step 3
Tip in the sauce mix and bocconcini pieces, mix through and serve.
Add parmesan shavings and ground pepper to taste.

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