Ingredients
1kg ripe tomatoes
1 cup extra virgin olive-oil
2 salt
⅓ cup basil leaves
torn
Ground pepper
1 large clove garlic
bruised
250g fresh mozzarella cheese
chopped or grated
450g pasta shells
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large bowl
- 1 mortar and pestle
- 1 large saucepan
Instructions
- Quarter the tomatoes, removing and discarding the cores and all the seeds.
- Chop the quarters into smaller pieces and place into a large bowl along with oil, salt, basil and pepper.
- To bruise the garlic clove, peel the clove and smash with the pestle from a mortar and pestle or something equally as heavy, but ensure the clove stays in one piece.
- Add the garlic to the tomatoes and stir. Using a fork, press down on the tomatoes and basil until they are slightly crushed.
- Add the mozzarella and leave to infuse while the pasta is cooking.
- Bring a large saucepan of salted water to boil. Add the pasta to the boiling water and cook according to the packet directions.
- Once the pasta is cooked, drain and toss the tomato sauce through, removing the garlic clove, and serve immediately.
Notes
Tip
This is surprisingly delicious, especially if you use vine-ripened tomatoes.
Tip
For a more adult version, try adding 2 teaspoons of dried chili flakes with the oil.
Variation
For the ultimate in simple and divine dining, buy fresh pasta such as papardelle (the really wide long noodles) for this recipe – it’s worth it!
