When we lived in LA, you two girls came with us to the T’s for dinner one night. You were in for a treat. That Venice Beach location, and a wonderful infusion of Aussie family atmosphere was so pleasant . On top of that, DT’s prowess as an Italian chef was about to be revealed.
As the sun melted into the Pacific Ocean and the waves crashed with the tide coming in, we chatted at the kitchen island, about all things Australian. DT was cooking you girls something special she said she’d always made for her boys. As is true of most Italian cuisine, freshness and simplicity were key to a memorable dish of pasta.
The W family were here last week-end, and brought with them a large container of tomatoes, capsicums and chills from their garden. At first I used them sparingly, these fresh garden picked delights. But as the days wore on, I knew I would only be wasting them if they perished. THAT would never do! It was time to make DT’s pasta dish!
This recipe is so simple, one doesn’t need a recipe, but a few things bear following to bring out a perfect flavour. I know it is a deceptively simple recipe, Izzy. But the warmth of the pasta releases a wonderful aroma in the uncooked tomato and basil, and the mozzarella adds a slight creaminess which counters the tomato acidity perfectly. Please tell Grouse honcho MW that he can substitute the cheese with soft tofu.
Pasta with Tomato and Mozzarella
- Very ripe tomatoes
- fresh basil,washed and picked off the stems
- some good medium firm mozzarella
- pasta of choice (penne or spagatinni is favoured here)
- Salt to taste
- Olive oil
- Bring a large pan of well salted water to the boil.
- When the water is boiling vigorously, add the pasta and boil carefully till perfectly al dente (pasta should be chewy not crunchy, neither should it be allowed to turn soft and squidgy).
- Meanwhile, in a bowl, cut tomatoes into bite size pieces. Sprinkle with a teaspoon of salt to bring out exceptional flavour.
- When the pasta is perfectly boiled, drain, and quickly toss it in the bowl of tomatoes.
- The warmth of the pasta will soften the tomatoes slightly, adding to its juiciness, and creating a bit of a sauce.
- Now add the chopped up pieces of mozzarella. It will melt slightly, adding to the ‘sauce’.
- Serve immediately, while still warm, but not before you tear up the basil leaves and sprinkle over the pasta.