Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Grated Tomato Fusilli with Buffalo Mozzarella
Grate two good tomatoes on a box grater and you have a sauce, no cooking at all. Ten minutes, six ingredients, and it lives or dies on the tomatoes.
Caitlin Fitzpatrick
Feeds: 2
10 minutes
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
Fusilli
From: £4.95
Method
1
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.
2
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.
3
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.
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