A super simple summer pasta.
Prep: 5 min Cooking: 12 min
Ingredients
4 deseeded tomatoes chopped into small (less than 1cm) squares
1 mozzarella cut into small cubes
a handful of fresh basil leaves roughly ripped
200g spaghetti or linguini
Method
- Cook the pasta in boiling salted water, add a drop of olive oil to stop it foaming.
- When the pasta is ready for your taste drain well, drizzle a little olive oil and serve.
- Sprinkle the tomato, then mozzarella, then basil on top of the pasta add a sprinkle of salt and fresh black pepper.
This dish is so simple – but incredibly fresh and tasty. I first had this in Rome as a tiny out of the way restaurant. With fresh tomatoes from the garden, still warm from the vine, and home grown basil (which is stronger and more pungent than shop bought), this is tangy and feels luxurious, like being on holiday.