By Lizzie Moss
If, like me, you’re trying to deny the fact winter is once again on us, then this is for you. Pour yourself a lemon soda (or better yet, a limoncello spritz), close your eyes and let’s pretend we’re in Italy. This pasta is low maintenance if you’re time-poor and is a good way to use up the last of the tomatoes.
Ingredients
500-750 grams of tomatoes — or enough to fill a baking tray (if you can get these from a local market, even better!)
1-2 red chillies (depending on your taste bud tolerance)
3-4 cloves of garlic
100ml or so of cream (or an alternative. I opt for an oat cream, which doesn’t separate during cooking as some other dairy-free alternatives do)
A handful of basil
A ball of fresh mozzarella
500g of your chosen pasta*
*If you have the time and concentration, then fresh pasta is best, but dry pasta can be just as good — and much quicker!
Method
- On a baking tray, place your tomatoes, chilli and garlic cloves, along with a sprinkling of salt and pepper. Keep the garlic in its skin.
- Roast at 180 degrees until everything begins to blacken slightly.
- Use a food processor or immersion blender to pulse your tomatoes, chillies and garlic (removed from skin) into a puree. Add salt and pepper. Remember to remove the stalks (unlike me on my first attempt).
- In a pan, drizzle some extra virgin olive oil, then pour in the tomato puree to simmer on a low heat.
- Meanwhile, put an obscene amount of salt in a large pot of boiling water and pop your pasta in.
- Stir your chosen cream into the tomato puree.
- Once your pasta is 1–2 mins under whatever the recommendation on the packet is, use tongs to transfer it into the tomato sauce. Make sure you add a little pasta water to the mixture too.
- Coat your pasta with the sauce and toss it through to finish it off.
- Serve on a platter or in a big bowl and top with fresh basil.
- I like to garnish by tearing off small amounts of fresh mozzarella and placing them on top of the hot pasta.
Best eaten outside, while savouring the last of the sunshine.
