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Reginette and Mafaldine: Tomato and Mozzarella
Reginette Capresi
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
This simple sauce is a hot version of the Caprese salad of mozzarella, tomatoes and basil — famous worldwide, and originating from the beautiful isle of Capri, a short boat ride from the Bay of Naples.
Ingredients
200 g 200 ml 3
Method
While the reginette are cooking, warm the sauce with 2 tablespoons of the oil. Toss the drained, cooked pasta into the sauce along with the tomatoes, most of the mozzarella and most of the basil. Leave to stand for a minute for the cheese and tomatoes to warm through, then serve with the remaining mozzarella and basil scattered, and the remaining oil drizzled, over the top.
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