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It’s sunshine on a plate – Tomato and Smoked Mozzarella Pasta

Another fantastic and easy recipe for Tomato and Smoked Mozzarella Pasta from Sarah at @coxys_kitchen

Tomato and mozzarella pasta is a classic combination for sure; and if you’re a lover of smoked cheeses, then this Tomato and Smoked Mozzarella Pasta, or traditionally known as Pasta alla Sorrentina is for you. This deliciously oozy tomato and mozzarella pasta dish, originates from Sorrento in southern Italy and combines pasta with a lightly smoked, hard mozzarella (Scamorza) and juicy cherry tomatoes. It’s sunshine on a plate – and who can resist that?!

Pasta alla Sorrentina is usually served with Paccheri pasta (wide pasta tubes similar to cannelloni tubes), but fusilli works just as well and allows the oozy sauce to wrap itself around the corkscrew shaped pasta. If you’re not a lover of smoked cheeses, give this one a go, it might just have you converted.

Serves 4 people

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients:

  • 2 Tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 2 punnets of cherry tomatoes, approx. 650g, halved
  • 200g smoked scamorza mozzarella cheese, cut into 1cm cubes
  • 280g fusilli pasta
  • Handful of fresh basil leaves, torn
  • Salt and pepper

Method:

  1. On a low to medium heat, heat the olive oil in a large sauté pan, then add the garlic and gently cook until it starts to soften – make sure it doesn’t start to colour, as this will give it an acrid flavour
  2. Add the tomato halves to the pan and cook until they soften and start to break down, this should take about 15 minutes
  3. While the sauce is cooking, cook the pasta al dente, or according to packet instructions
  4. Once the tomatoes have cooked down, taste the sauce and season with salt and freshly ground black pepper according to taste. Add the scamorza cubes and basil and stir into the sauce, then add the drained pasta and fold through so that every piece is covered in the sauce and the cheese starts to melt
  5. Once the cheese is oozy, serve into warmed bowls with a crisp green salad on the side

For more delicious recipes from Sarah

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