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Nutrition: per serving

  • kcal598
  • fat21g
  • saturates10g
  • carbs78g
  • sugars12g
  • fibre5g
  • protein25g
  • salt0.7g
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Method

  • step 1

    Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.

  • step 2

    Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

RECIPE TIPS
BURRATA

It’s worth getting hold of burrata – a softer, creamier relative of mozzarella – for this dish. It will go oozingly melty and create a sauce that clings to the pasta.

Recipe from Good Food magazine, August 2013

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.2 out of 5.20 ratings

bridgetmajor

Fabulous recipe. Done twice in two weeks. Used fresh pasta, and once Philadelphia low fat cheese and once low fat mozzarella. I had very little basil so used parsley

jsmarsden

I would reduce the sugar to 1 t. Was too sweet for me

LEWilson21

After reading the reviews I used half a chilli instead and the tomato skins only. It was delicious!! So refreshing on a warm day. Opting for the burrata instead of mozzarella made all the difference too.

domspeed

delicious, kids love it too

galloisegirl

Although quick and easy to make, this wasn't a great hit in our household - the sauce tasted quite raw (and yes, I know it wasn't cooked!) and harsh, too fiery even for our spice-loving taste buds, didn't cling to the pasta and was very watery. If I make it again, as well as reducing the chilli, I…

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