Summer Pasta

by 12.4.20

If you are a fan of pasta and garlic, you are going to love this!
This summer pasta is super easy to make. This is a fool proof recipe, I promise!
It is a mixture between a caprese salad and bruschetta, but then with pasta.

What you need is your favourite pasta. I like to take tagliatelle for this, but you can use any pasta you like. Depending on the amount of mouths you have to feed (mine are three), you can up the ingredients.

500 grams cherry tomato
250 grams mini mozzerella balls
two hands of fresh basil
4 cloves of garlic
lot of good quality olive oil (very important)
Italian dried herbs (I use Spicebar Pizza and Pasta mix)
Salt and black pepper
The pasta of your choice

* Wash the cherry tomatoes and cut them in half. Put them in a bowl. Preferably one that is big  enough for the cooked pasta to fit in in the end. Like this you get all the flavours. Yummy!

* Be very generous with the olive oil.

* Press the garlic cloves and add to the tomatoes. 

* Wash the basil leaves and cut them in medium chunks. Add to the sauce.

* Finish off with some salt and pepper and the dried Italian herbs. 

* Wrap with cling film and let it marinate for 30 min to one hour. 

When you are ready to have dinner, cook your choice of pasta.
Once the pasta is finished, rinse well and add to the sauce. At this point I add the mini mozzarella balls. They become nice and soft. A little warning, you might smell very strongly of garlic. You have to make sure the whole family eats it haha! Vincent doesn't like uncooked tomatoes nor mozzerella balls. He just eats the pasta and then I add some tomato sauce to it.


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