I happened to find this fabulously easy recipe perfect for dinner from my first book “Simply Delicious” today, and got so excited to share it with you. This is one of those all-time favourites of mine (and it will be yours too).
If you have never made it, then you simply must try it. There’s nothing quite like a delicious pasta to begin the week. Hope it’s a good one for all of you! Happy cooking!
TOMATO & MOZZARELLA SHELL PASTA
PREPARATION & COOKING TIME: 20 minutes
250g large shell pasta (Conchigle Rigate)
350g buffalo mozzarella, broken into small pieces (or mozzarella cut into cubes)
400g Rosa or grape tomatoes
4 tbs olive oil
4 large spring onions, sliced (or 1 packet baby leeks)
1 tbs dry marjoram
1 tbs dry thyme
2-3 tsps sugar
salt and black pepper
30g fresh rocket, shredded
Cut tomatoes in half and place in a frying pan with the spring onion and olive oil. Sauté on medium heat until they begin to soften. Then add herbs and seasoning and continue to cook until tomatoes are very soft.
Cook pasta in salty water until ‘al dente’ and toss with a drop of oil after draining.
Toss pasta with sauce, mozzarella pieces and rocket and sprinkle with salt and black pepper. Serve immediately.