Adapted from She's Leaving Home by Monica Trapaga
500g spiral pasta
1/4 cup olive oil
220g tub bocconcini, drained and sliced
7 Roma tomatoes, diced (I cleaned out the seeds and gunk first coz the tomatoes don't get cooked)
3 cloves of garlic, finely grated (I SWEAR I'm not a plant from Microplane, I just love it)
large handful basil, torn or cut into chiffonade
salt and pepper to taste
splash of balsamic.
1 cup of freshly grated Parmesan cheese
1. Cook the pasta as per package instructions, drain and set aside
2. In a bowl large enough to hold everything, combine the tomatoes, bocconcini, garlic, basil, olive oil and season to taste.
3. Add the pasta to the tomatoes, add the glug of balsamic and toss. Sprinkle Parmesan over the pasta and toss again.
4. Check seasoning and serve, sprinkled with a little more Parmesan.
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