About this recipe:The colours of the Italian flag or 'tricolore' are all represented in this quick and easy pasta dish. It might sound simple but do what the Italians do...use the ripest cherry tomatoes, the freshest basil and mozzarella, as well as the best extra virgin olive oil you can find! It will make all the difference to the taste of the final dish.
400g short pasta, such as penne, bow ties or rigatoni
extra virgin olive oil, as needed
20 cherry tomatoes, sliced in half
salt, to taste
200g mozzarella or smoked scamorza cheese, cubed
4 tablespoons grated Parmesan cheese
1 small bunch basil, torn
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 200 C / Gas 6. Brush a baking dish with some olive oil.
Cook the pasta according to the directions on the packaging.
While the pasta cooks, arrange the sliced tomatoes, cut side up, in oiled baking dish; season with salt and bake for 10 to 12 minutes.
Drain the pasta and transfer into a bowl. Add the roasted tomatoes, cubed mozzarella or scamorza cheese and grated Parmesan; toss. Drizzle with good extra virgin olive oil and sprinkle with fresh basil. Serve.