I will repeat the traditional truth of all italian cooking. More pasta to less sauce. The pasta is the principal ingredient. Flavours should always be simple, with the best of ingredients, and a sauce that suits its design. This is the pasta dish that takes me on a tour around the south of italy with its fragrant tomato base, tarte but refreshing basil aroma contrasting the clean cheese taste of baby bococcini. This is thoroughly delicious if you're looking for that quick-fix pasta.
Ingredients
1 large bunch of basil
4 cloves of garlic
100ml good quality extra virgin olive oil
400 grams of cherry tomatoes
250 grams of baby Bococcini
2/3 of a packet of pasta
75 grams of Parmesan Cheese
Sweat chopped garlic in olive oil on a low heat for 10 minutes, do not allow any of it to turn brown. Chop half the bunch of basil finely and add to the oil and garlic and incorporate until a pesto-like sauce is produced on the bottom. Prevent the basil from burning also. Turn the heat up to full and add cherry tomatoes and a touch of the pasta cooking sauce. Cook for a minute or so and turn back to medium and cook for a further 4-5 minutes, or until the skins of the tomatoes peel back. Add the rest of the basil roughly chopped, and cooked pasta. Add the baby Bococcini balls and mix through till all the pasta is coated. Grate parmesan over to provide a slightly salty contrast. Season to taste.
Perfecto.
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