Tear in the mozzarella and toss ever so gently. Heat oven to 200C/180C fan/gas 6. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins. Made with spaghetti pasta topped with a fresh tomato-basil sauce and chunks of mozzarella cheese, this pasta toss features market-fresh ingredients in a flavourful main dish. A fresh but filling dish full of light summer flavours. Recipe from Good Food magazine, September 2009. Add 2/3 of the sauce to the spaghetti and toss until combined. You can also use fresh plum tomatoes and cut them into bite size pieces. Baked meatballs. (At this point, if you like a spicier taste, feel free to add a couple of pinches of crushed red pepper flakes and saute a bit longer.) Start this by gently re-heating the tomato sauce and putting the pasta on to cook, you can watch how to cook perfect pasta in our Online Cookery School on the right. Place in large serving bowl. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Fresh mozzarella, which gets warm and slightly melted in the spaghetti, is always a hit, and chopped basil adds a bright, herbal kick. Drain, add to the tomato mixture, and toss. Today I will be sharing with you an easy recipe using fresh tomatoes, mozzarella, basil and garlic. Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Recipe from Good Food magazine, October 2009. Scatter with extra basil and serve with a big green salad. Bring a large pot of salted water to the boil and cook spaghetti according to package instructions … While the pasta is cooking, cut the tomatoes in half. Boil the spaghetti for 10 mins. Mix in the tomatoes, sugar, salt and pepper and bring to the boil, then simmer for 20 mins. Reserve the rest of the sauce for a later date. Generously sprinkle the mozzarella over the top of the spaghetti and bake at 350°F for 20 to 25 minutes or until lightly browned and melted. In a large saute pan, heat the oil over high heat. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Heat the oil in large pan, add the garlic and fry for 1 min. Add the pesto to the spaghetti as well as the slow roasted cherry tomatoes. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Begin by bringing a pot of water to a boil. Toss the cooked broccoli into the pan reserving a small bowl … Cook until translucent but not brown. In the meantime, in a large skillet, heat 2 tablespoons olive oil over moderate heat. Once boiling, add the spaghetti and sea salt and cook until al dente (1 minute less than recommended on package) or as per the package instructions. Mozzarella is too soft to grate but cut thin slices and layer them in pasta bakes or put a slice on top of pieces of meat or chicken before grilling them. BBC Good Food Show Summer Save 25% on early bird tickets. 450g tagliatelle or spaghetti; 6 fresh plum tomatoes, chopped; 450g block mozzarella cheese, torn or grated; 1 tablespoon freshly chopped basil; 6 cloves garlic, minced; 120ml olive oil; Pinch salt; Freshly ground black pepper to taste Cut the fresh mozzarella into small bite sized pieces. Method. Heat the oil in a small frying pan over moderately low heat. 37 ratings 4.6 out of 5 star rating. Put into bowls, top with more herbs and drizzle with more oil to serve. When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. spaghetti, mozzarella, salami, sugar, basil, tomatoes, balsamic vinegar and 4 more Chicken and Bacon Spaghetti Pie With a Blast mushrooms, parsley, salt, dried mixed herbs, chicken stock, spaghetti and 13 more Baked Spaghetti Don’t Go Bacon My Heart Toss to coat the spaghetti in the pesto. When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Quote BBH25. Drain the spaghetti when it is al dente and mix it with the simmering tomatoes. Heat the olive oil in a saucepan, add the tomatoes and a little balsamic vinegar. Repeat the layers, then bake for 15-20 mins until lightly browned on top. And drizzle with more oil to serve or until vegetables are tender and sauce thickened. Ready, drain, toss with a splash of oil, then let cool awhile until done... Aside for 10 mins in tomatoes, chilli and sugar into the bowl with the simmering.... 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