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Pasta with Tomato and Mozzarella

Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper. A green salad is a good partner, though if you are pursuing the low-fat option remember to go easy on the salad dressing.

Serves : 2 – 3

Ingredients:

12oz / 350g Penne Rigate
1 Quantity Classic Fresh Tomato Sauce
5oz / 150g Low-Fat Mozzarella, chopped into ¾ inch / 2cm cubes
A Few Whole Basil Leaves, to garnish

Instructions:

Start this by gently re-heating the tomato sauce and putting the pasta on to cook (see How to cook perfect pasta).
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.
Serve the sauce spooned over the drained pasta, sprinkled with the Parmesan (as in the Classic Fresh Tomato Sauce recipe) and add a few fresh basil leaves as a garnish.

Tips for measuring, temperatures, or conversion from imperial to metric

More Italian Pasta Dishes

More Cheese Recipes

More Pasta Recipes

More Tomato Recipes

More Diet Recipes

More Main Dishes

More Recipes for 2 – 4 People

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