Pasta With Salsa Cruda

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Step 1.

Bring a large pan of salted water to the boil.

Step 2.

Cut small crosses into your tomatoes. This will help you peel off their skins after boiling.

Step 3.

Once your water is boiling, drop in the tomatoes and submerge them for 30 seconds. Lift them out and then peel away their skins. Cut them in half and squeeze out most of their seeds, then chop them into small chunks.

Step 4.

Add the chunks to a bowl and season well with salt. Peel and halve the garlic clove and add it to the tomatoes with the olive oil. Stir well to combine and let the tomatoes release some of their juices.

Step 5.

Cook the pasta in the boiling salted water until al dente (as this is sort of a salad, it’s more important than ever to make sure the pasta has a good bite to it).

Step 6.

Drain the pasta and tip it into the tomato mix. Stir well to coat the pasta. Tear the mozzarella into small pieces with your hands and scatter over this pasta, do the same with the basil. Season to taste and enjoy.

This dish is not eaten piping hot, so there is no need to rush as with a normal plate of pasta. It’s best eaten tepid, or at room temperature. Cooking the pasta a minute or so less than the instructions on the packet usually achieves a good al dente. Recipe by MOB Contributor Letitia Clark.

1kg Mixed Vine Tomatoes
350g Fresh Mozzarella
1 Clove of Garlic
400g Penne Pasta
Handful of Basil
7 Tbsp Olive Oil