This was one of my favourite foods growing up. I used to eat this religiously at least four times a week, and at times everyday. Because of this, my mum tried to ban me from eating pasta for a week to encourage me to eat other foods (which still aren't as good as pasta by the way!). I'm salivating by just talking about this dish. The sauce has a velvety sheen to it, there is an impressive cheese pull and the tomato sauce's acidity cuts beautifully through all the richness of the sauce. It's truly comfort food at its best.
Look at that shiny orange sauce! Adding the residual pasta water makes the sauce super silky and should not be missed!
Creamy Tomato and Mozzarella Pasta
Serves 1
Ingredients
100g of pasta of choice - short ridged pastas such as Penne Rigate, Fusili, etc work best as they capture the sauce in their grooves.
1/2 ball of fresh mozzarella (~60g)
3 tablespoons of tomato and basil pasta sauce - Refridgerated pasta sauce works wonders here but store cupboard will do
Mixed herbs, salt and pepper
Method
1. Cook the pasta 1-2 minutes under the packet instructions in boiling well salted water. Reserve 1 tablespoon of pasta water.
2. Tear the mozzarella into small chunks with your hands. Alternatively, chop finely with a knife.
3. In a frying pan, pour in the sauce, pasta and pasta water, mozzarella, a sprinkle of herbs and salt and stir constantly at medium-high heat until the mozzarella starts to melt. It is important to stir often otherwise the mozarella will coagulate into one big lump.
4. A bit of liquid will bleed from the mozzarella. When this happens, increase the heat and stir until the sauce thickens to your liking.
5. Plate up and serve immediately.
Tips
Why don't you add some buttery herby mushrooms or roasted vegetables. This will definitely lift this meal to the next level.
Yorumlar