Monday, 30 July 2012
Tomato, basil and mozzarella pasta
Red, white and green, the Italian flag (and coincidentally, the colours of Y Ddraig Goch, the Welsh Dragon) on a plate. Yes, it's another dish based on my favourite Italian trinity of mozzarella, tomato and basil (for other recipes featuring these flavours have a look at Insalata Caprese and Baked pasta with mozzarella and tomatoes). I make no apology for this, I happen to think that the combination is simply perfect for the warmer summer weather.
350g pasta (any 'short' kind, I used fusilli)
7-8 large tomatoes
125g ball mozzarella
half a small onion or 1 shallot
extra virgin olive oil
handful fresh basil
Chop the onion or shallot very finely. In a frying pan, heat enough olive oil to cover the base and add the onion/shallot. Cook gently until very soft, about 10-15 minutes.
While the onion is sweating, prepare the tomatoes. First, you have to peel them, not a particularly pleasant job but worth doing for this dish. The easiest way is to score a small cross in the skin of the base of the tomatoes. Place in a bowl and pour boiling water over them. Leave for a minute, then place the tomatoes in cold water and peel off the skin. After peeling, roughly chop.
Chop the mozzarella into small dice.