Recipe and photography by Ed Burrows.
Ingredients
- 150g of Northern Pasta Co Fusilli
- 2 large good quality big tomatoes, such as San Marzano or beef tomatoes
- 1/2 clove of garlic
- 20ml of extra virgin olive oil
- Small splash of red wine vinegar
- 1 ball of mozzarella
Method
Start by placing a large pan of well salted water on to boil for the pasta. Once boiling add the fusilli and cook until al-dente.
Whilst the pasta is cooking, grate the tomatoes on a course grater into a bowl. Then finely grate the half the garlic clove into the bowl along with the extra virgin olive oil, vinegar and a good seasoning of salt and pepper. Stir together then leave to one side.
Drain the pasta and then mix with the grated tomato mixture whilst hot. Divide between two bowls and top with the mozzarella and a drizzle of extra virgin olive oil.
