Mediterranean Mozzarella Pasta

Om nom nom. (photo by Ashley)

This recipe actually belongs to my grandmother, but she’s let me share it because it’s just SO DAMN TASTY. Fresh veggies, herbs and mozzarella combine to make a really beautiful pasta dish, and best of all, it’s easy and cheap.

Serves 4

You will need:

  • 3 tbsp olive oil
  • 1 red pepper, roughly chopped
  • 2 courgettes, sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed (I used the flat side of a knife)
  • Handful of mushrooms (peeled and chopped) – also optional since I hate mushrooms!
  • 4 tbsp tomato puree
  • 1/2 pint of hot vegetable stock (I just use an oxo cube!)
  • 1 can chopped tomatoes
  • Fresh black pepper (a few turns should do it)
  • Handful of torn basil leaves
  • Handful of grated fresh parmesan
  • However much pasta you like for four people (about 300-400g)
  • 1 packet of mozzarella pearls (or grated mozzarella)
  1. Heat the oil in a large frying pan and fry the onion until softened. Stir in the chopped pepper, garlic, courgettes and mushrooms (ick!) and sauté until golden.
  2. Add the stock, tomatoes, tomato puree and black pepper. Bring to the boil and simmer for 10 minutes or until the sauce thickens.
  3. Meanwhile, cook your pasta.
  4. When it’s all cooked and the sauce is looking yummy, drain the pasta and add the cheese and basil to the sauce. Toss the pasta into the sauce and mix well.
  5. Serve with the freshly grated parmesan sprinkled on top. The mozzarella will be all stringy and amazing. Yum!