Mozzarella Pasta with Tomato and Basil
This warm pasta gets its sauce from the bowl, not the pan. Chopped mozzarella, tomatoes and torn basil sit in salt and olive oil until they release their juices, then hot fresh egg pasta is tossed through. The cheese softens and turns creamy against the sweet tomato and peppery basil. Almost all the work is done ahead, and the pasta cooks in minutes, which suits a sunny day.
Instructions
Roughly chop the mozzarella and the tomatoes, then put them together in a large salad bowl.
Tear the basil leaves by hand and scatter them over the cheese and tomatoes.
Drizzle generously with extra virgin olive oil, using at least 3 tablespoons. Add a good amount of salt and only a little black pepper, since the salt draws moisture out of the other ingredients and forms a sauce.
Leave the bowl to rest for at least 30 minutes so the flavours soak together. If you like, stand the bowl in a sink of hot water so the mozzarella softens and the juices start to run.
Boil the egg pasta until al dente, then drain it well.
Tip the hot pasta into the bowl and toss until every strand is coated in the juices and oil. Serve while still warm.
Make it personal.
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