This Simple Tagliatelle with Ripe Tomatoes, Mozzarella, & Basil is a Dinner-time Winner! [Recipe]
So, the weather has taken a turn for the worst and the last thing you feel like doing once you get home after a good hour sitting in bumper-to-bumper traffic is cook! Sure, it’s warm in front of the stove but let’s face it, you’d rather be sitting with your feet up and a glass of wine in your hand. So, for those nights when you’re feeling like just can’t be bothered (but still want something tasty for dinner) try this quick, easy mid-week supper – serve with pasta topped with just-warmed- through ripe tomatoes, a spark of chilli, and mozzarella. You can prepare the topping while the pasta is cooking in the pot – easy as pie! Here is the recipe for Tagliatelle with Ripe Tomatoes, Mozzarella, and Basil.
Oh, and don’t forget that this delicious dish is best when paired with a glass of Fairtrade-accredited Place in the Sun Sauvignon Blanc with tropical notes of pineapple and passion fruit, this easy-drinking wine offers a cacophony of bright, crisp and zesty flavours to complement the wholesome pasta dish. It is available from most liquor stockists and retails for around R46.
Tagliatelle with Ripe Tomatoes, Mozzarella, and Basil
Ingredients
Serves 4
Packet of tagliatelle
1 cup ripe, but firm fresh tomatoes (preferably baby tomatoes but larger varieties will do)
Handful of fresh basil leaves, torn into shreds
1 teaspoon dried chilli flakes
1/2 cup of mozzarella cheese, diced into cubes
1/2 cup of Parmesan cheese, freshly grated
Olive oil
Balsamic reduction (optional)
Salt
Tip: The Parmesan cheese adds an extra note of richness but the dish can also be enjoyed using just the mozzarella. You can also add capers for an extra level of flavour and even one or two finely chopped anchovies.
Method
· Cook the pasta according to instructions on the pack.
· Halve the baby tomatoes. If using larger tomatoes, coarsely dice them but leave the skin on. Sprinkle with salt and chilli flakes.
· Cut the mozzarella into similarly sized chunks, combine with the tomatoes and drizzle lightly with olive oil to allow the seasoning to penetrate.
· When the pasta is ready, drain and return to the pan. Add a small splash of olive oil and warm over medium heat before adding the tomatoes and mozzarella. Toss thoroughly but very quickly (no more than 60 to 90 seconds) so the tomatoes are heated through and the mozzarella begins to melt very slightly. If using, top with the capers, anchovies, basil leaves and grated Parmesan.
· Serve immediately with a 1/2 teaspoon per plate of balsamic reduction, if you’re using it, and make sure everyone has a glass of lightly chilled Place in the Sun Sauvignon Blanc.
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