This one is a quick one really- both the post and the recipe within it. Like I had mentioned some time back, things had come to a head- what with a full time job, writing assignments and a marriage to boot, I had decided to take things slow, way slow. Nowadays one of the things I don’t aspire to do is to experiment with a dish on a working week day. Unless of course it is as simple as the pasta dish featured today.
I am always on the look out for easy dinners, the lesser the ingredients and fewer the pots, the better. My email drafts list is a 100 odd entries long and 90% of these are recipes. Anyway. A week back I came across Angela Hartnett’s pasta recipe on the Guardian website. Made with the holy trinity of basil, mozzarella and tomatoes, it is simple and tasty. The parsley gives it a nice kick but even without it, you won’t regret eating this preparation. The tomatoes matter since they are essential part of the flavouring business. I am sure you can use any other tomatoes than cherry tomatoes (I used plum tomatoes) as long as they are not tart.
Click here for the full recipe.
Do share your thoughts/comments if you attempt this or have variations you can offer. Of course, you are welcome to write in, even if it is to say hi 🙂