Basil, Bocconcini & Tomato Pasta
1 bunch fresh basil, chopped
2 punnet’s of cherry tomatoes, halved or nice ripe vine tomatoes, chopped
1 tub of bocconcini or 6 balls of bocconcini, chopped or ripped into pieces, your preference
1 small fresh chilli, finely chopped (optional)
1 box of penne or spirals
(I use gluten free now, buckwheat spirals are good as they catch the saucy bits, but you choose what you like)
freshly ground black pepper and salt
As this is quite a simple dish, you will get the best taste results if your ingredients are all the best and freshest you can find. I like to chop and fix all the ingredients a good half to one hour before you are going to add the pasta. This lets all the favours mix a little.
In a large bowl put together the basil, bocconcini, tomatoes, chilli, then season to taste with salt and pepper and give the whole thing a nice big drizzle of olive oil.
Put a large pot of salted water on, bring it to the boil and add your pasta.
Cook pasta to al dente, drain really well, then through it into the tomato basil mixture and toss really well.
I always give it another good drizzle with olive oil and serve!
artist, designer, creator