Pasta with fresh tomato and mozzarella (vegetarian)

Cooking Vegetarian Pasta with fresh tomato and mozzarella (vegetarian)

Detailed step-by-step description of how to cook the dish "Pasta with fresh tomato and mozzarella (vegetarian)". Try it by all means

Lables: High fibre Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Coarsely grate tomatoes into a large bowl, making sure you catch all the juice. Stir in tomato paste, oil, basil and chilli. Season with salt and pepper.
  2. Cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup (60ml) cooking water. Mix pasta, sauce and cooking water, check seasoning.
  3. Break mozzarella into bite-sized pieces and toss with pasta. Place in serving bowls, garnish with parmesan and extra basil. Serve immediately.

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10 vine-ripened tomatoes
3 tbsp sundried tomato paste
1/3 cup extra virgin olive oil
12 fresh basil leaves, torn, plus extra for garnish
1/2 tsp dried chilli flakes
500g orecchiette
150g buffalo mozzarella*
Grated parmesan, or vegetarian hard cheese, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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