It was still too cold for a cold pasta salad.
But I really wanted to use some of the basil I had just bought.
And I craved mozzarella.
So the cherry tomatoes were baked and everything was mixed hot, so the mozzarella melted a bit and….. yum!
- farfalle pasta (the only one for tomatoes and mozzarella)
- fresh basil
- cherry tomatoes
- for the seasoning: olive oil, balsamic vinegar, salt, pepper, brown sugar
Dice the mozzarella and let it marinate with some olive oil, salt and pepper, the shredded basil leaves and some garlic cloves, skewered with a toothpick so you can easily find them when they need to be removed.
In a bowl, mix the ingredients for the tomato seasoning: olive oil, balsamic vinegar, salt, pepper and brown sugar. Taste the mixture – if it tastes amazing, you’ve done it right.
Toss with the quartered cherry tomatoes.
Now put them in an oven-safe bowl and cook at 100 or 150C for about 30 mins or until they’re soft and dry. In the meanwhile, boil the pasta. Al dente, mi raccomando!
Now add the other ingredients….