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)
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!)
Cook the pasta as you like it, drain and return to a warm pan
Tip in the sauce mix and bocconcini pieces, mix through and serve.
Add parmesan shavings and ground pepper to taste.