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.

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  Serves 2-3

Ingredients
12 oz (350 g) penne rigate
1 quantity Classic Fresh Tomato Sauce (click here for recipe)
5 oz (150 g) low-fat Mozzarella, chopped into ¾ inch (2 cm) cubes
a few whole basil leaves, to garnish

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Method

Start this by gently re-heating the tomato sauce and putting the pasta on to cook (see _How to cook perfect pasta_, below). 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.

_This recipe is taken from Delia’s Vegetarian Collection._

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 Serves 2-3 (enough for 12 oz/350 g pasta)

Classic Fresh Tomato Sauce

It was once said that the greatest wines of Montrachet should be drunk kneeling with the head bowed as a sign of reverence. Well, this is how I feel about this very simple, classic sauce which, made with red, ripe, flavoursome tomatoes and served wit