Piere-Luigi's Pasta

This is based on a southern recipe which mixes sweet and savoury flavours to great effect for the ultimate summer pasta dish...


2 lb Tomatoes
3 average sized packs of Mozzarella
Fresh mint leaves
Sultanas (soaked in water for at least half an hour)
Olive Oil
Penne pasta

Chop your tomatoes into mouth sized pieces and do the same with the mozzarella. Chop your fresh mint leaves, you can be fairly generous with them. Add your pre-soaked sultanas and stir in salt, pepper and a generous glug of olive oil.

Now all you have to do is cook your penne pasta to perfection (following the instructions on the pack of course) and toss the hot al dente pasta into the salad. Throw it about a bit and serve immediately.

July 29, 2003 in Vegetarian | Permalink


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