Reginette and Mafaldine: Tomato and Mozzarella

Name: Reginette and Mafaldine: Tomato and Mozzarella (Reginette Capresi)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 100 g cherry or baby plum tomatoes, halved 10 basil leaves, torn; 200 g reginette; 160—200 g buffalo mozzarella, cut in 2 cm chunks; 3 tablespoons extra virgin olive oil; 200 ml light tomato sauce

Reginette Capresi

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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 reginette
200 ml light tomato sauce
3

Starter
Main course
Vegetarian

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.