DinnerPastaVegetarian
Tomato mozzarella and basil pasta
What you’ll need
Ingredients
- 200 g fusilli
- 2 cups cherry tomatoes, sliced or chopped
- 75 g mozzarella, crumbled or grated
- 1 tablespoon olive oil
- 1 handful fresh basil leaves
- Salt and black pepper, to taste
- 120 ml reserved pasta water
Let’s get cooking
Instructions
- Cook the fusilli in salted boiling water until al dente. Reserve 120 ml of the cooking water, then drain.
- Meanwhile, warm the olive oil in a wide pan and cook the cherry tomatoes until tender. Add the seasoning ingredients and stir briefly.
- Add the pasta and a splash of pasta water. Fold in the mozzarella, season to taste, and serve warm.
Around the table
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