Set aside for 10 mins, to let the onion soften a little. 450g tagliatelle or spaghetti; 6 fresh plum tomatoes, chopped; 450g block mozzarella cheese, torn or grated; 1 tablespoon freshly chopped basil; 6 cloves garlic, minced; 120ml olive oil; Pinch salt; Freshly ground black pepper to taste Drain, add to the tomato mixture, and toss. Add the onion … Put into bowls, top with more herbs and drizzle with more oil to serve. Begin by bringing a pot of water to a boil. 3 large tomatoes or 6 medium tomatoes – about 2 to 2 1/2 cups of chopped tomatoes Reserve the rest of the sauce for a later date. Baked meatballs. This pasta bake is simple yet satisfying, great for a weeknight supper. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins. Let me know what you think! Add … Made with spaghetti pasta topped with a fresh tomato-basil sauce and chunks of mozzarella cheese, this pasta toss features market-fresh ingredients in a flavourful main dish. Heat the oil in large pan, add the garlic and fry for 1 min. Quote BBH25. Repeat the layers, then bake for 15-20 mins until lightly browned on top. While the pasta is cooking, use a large frying pan to sauté the onions and garlic in the olive oil and butter for 2 to 3 minutes. Heat the oil in a small frying pan over moderately low heat. Bring a large pot of salted water to the boil and cook spaghetti according to package instructions … Heat oven to 200C/180C fan/gas 6. Cheesy pasta bake recipe with tomatoes | Jamie Oliver recipes Once boiling, add the spaghetti and sea salt and cook until al dente (1 minute less than recommended on package) or as per the package instructions. How to Make Eggplant Pasta with Tomato and Mozzarella – Step by Step In a large pan over medium heat, heat olive oil. Divide the spaghetti into bowls and top with the mozzarella … BBC Good Food Show Summer Save 25% on early bird tickets. Toss the spaghetti in boiling water. ; 2 STIR in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. A fresh but filling dish full of light summer flavours. Add the basil chiffonade and saute on lower heat f… This Mozzarella Spaghetti recipe highlights the flavours of summer. 1 COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; … BBC Good Food Show Summer Save 25% on early bird tickets. Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Add 2/3 of the sauce to the spaghetti and toss until combined. 3 ADD hot spaghetti, mozzarella cheese and basil; toss lightly. Spread fresh mozzarella cubes over the dish and top with a lavish shower of fresh … Garnish with chopped basil (optional). While the pasta is cooking, cut the tomatoes in half. Mozzarella is too soft to grate but cut thin slices and layer them in pasta bakes or put a slice on top of pieces of meat or chicken before grilling them. Add a few dashes of Worcestershire sauce and season to taste. Fresh mozzarella, which gets warm and slightly melted in the spaghetti, is always a hit, and chopped basil adds a bright, herbal kick. Toss the cooked broccoli into the pan reserving a small bowl … spaghetti, mozzarella, salami, sugar, basil, tomatoes, balsamic vinegar and 4 more Chicken and Bacon Spaghetti Pie With a Blast mushrooms, parsley, salt, dried mixed herbs, chicken stock, spaghetti and 13 more Baked Spaghetti Don’t Go Bacon My Heart Add 1 tablespoons salt and pasta to boiling water. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously. Tear in the mozzarella and toss ever so gently. Choose the type of message you'd like to post, Pasta with mozzarella, mint & fresh tomato sauce, Magazine subscription – save 44% and get a cookbook of your choice. Generously sprinkle the mozzarella over the top of the spaghetti and bake at 350°F for 20 to 25 minutes or until lightly browned and melted. Put into the bowl with … Reserve 1/4 cup cooking … Add garlic and cubed eggplant to the pot, and salt lightly so they … or until vegetables are tender and sauce is thickened, stirring occasionally. Heat oven to 200C/180C fan/gas 6. Once warm, add the onions and lower heat slightly. Cook until translucent but not brown. Drain the spaghetti when it is al dente and mix it with the simmering tomatoes. Boil the spaghetti for 10 mins. Cook until al dente. Start this by gently re-heating the tomato sauce and putting the pasta on to cook, you can watch how to cook perfect pasta in our Online Cookery School on the right. Recipe from Good Food magazine, September 2009. All-in-one traybake suppers couldn't be easier - … Heat the olive oil in a saucepan, add the tomatoes and a little balsamic vinegar. Preparation. When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. In a large saute pan, heat the oil over high heat. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Quote BBH25. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. You can also use fresh plum tomatoes and cut them into bite size pieces. Heat the oil in large pan, add the garlic and fry for 1 min. Today I will be sharing with you an easy recipe using fresh tomatoes, mozzarella, basil and garlic. Toss to coat the spaghetti in the pesto. Once pasta is cooked, drain but keep about 1/4 cup of the pasta water. Meanwhile, cook the spaghetti, then drain. (At this point, if you like a spicier taste, feel free to add a couple of pinches of crushed red pepper flakes and saute a bit longer.) Add the pesto to the spaghetti as well as the slow roasted cherry tomatoes. Scatter with extra basil and serve with a big green salad. Recipe from Good Food magazine, October 2009. 37 ratings 4.6 out of 5 star rating. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Mix in the tomatoes, sugar, salt and pepper and bring to the boil, then simmer for 20 mins. 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. When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Place in large serving bowl. Method. 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