Pasta with fresh tomato and mozzarella (vegetarian)

Name: Pasta with fresh tomato and mozzarella (vegetarian)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 vine-ripened tomatoes; 3 tbsp sundried tomato paste; 1/3 cup (80ml) extra virgin olive oil; 12 fresh basil leaves, torn, plus extra for garnish; 1/2 tsp dried chilli flakes; 500g orecchiette pasta (or other short pasta); 150g buffalo mozzarella* (or bocconcini); Grated parmesan, or vegetarian hard cheese, to serve

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $9.47 /serving

Author : Valli Little

family friendly quick boil

Pasta with fresh tomato and mozzarella (vegetarian)

Ingredients

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10 vine-ripened tomatoes3 tbsp sundried tomato paste1/3 cup (80 milliliters) extra virgin olive oil12 fresh basil leaves, torn, plus extra for garnish1/2 tsp dried chilli flakes500 grams orecchiette pasta (or other short pasta)150 grams buffalo mozzarella* (or bocconcini)Grated parmesan, or vegetarian hard cheese, to serve

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Instructions

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Step 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.

Step 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.

Step 3

Break mozzarella into bite-sized pieces and toss with pasta. Place in serving bowls, garnish with parmesan and extra basil. Serve immediately.