Pasta with Tomato and Mozzarella
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper. A green salad is a good partner, though if you are pursuing the low-fat option remember to go easy on the salad dressing.
|12 oz (350 g) penne rigate|
|1 quantity Classic Fresh Tomato Sauce (see related recipe below)|
|5 oz (150 g) low-fat Mozzarella, chopped into ¾ inch (2 cm) cubes|
|a few whole basil leaves, to garnish|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia’s Vegetarian Collection.
Start this by gently re-heating the tomato sauce and putting the pasta on to cook (see How to cook perfect pasta).
When you are almost ready to eat, stir the cubes of Mozzarella into the warm sauce and let it simmer gently for 2-3 minutes, by which time the cheese will have softened and begun to melt but still retain its identity.
Serve the sauce spooned over the drained pasta, sprinkled with the Parmesan (as in the Classic Fresh Tomato Sauce recipe) and add a few fresh basil leaves as a garnish.
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One of the best pasta sauces of all, and it can be made ahead and re-heated (it even freezes well).
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
This is a great pasta dish for dieters as there's very little fat involved... and you won't have to sprinkle lots of cheese on it either as the flavours are pronounced enough without it.
Crunchy walnuts marry extremely well with creamy pasta sauces and add plenty of texture. This walnut version is a real winner that will go down a treat with vegetarians.
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