Chilli & Garlic Olive Oil Summer Pasta

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[trx_title type=”1″ style=”regular” color=”#000000″]Chilli & Garlic Olive Oil Summer Pasta[/trx_title]

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[trx_title type=”3″ style=”regular”]Ingredients[/trx_title]

[trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1 packet of Penne (500 grams)”][/trx_list_item][trx_list_item title=”½ kilo of tomatoes, (the sweet cherry ones are ideal)”][/trx_list_item][trx_list_item title=”La Barre Chili and garlic olive oil”][/trx_list_item][trx_list_item title=”250 grams of Mozzarella”][/trx_list_item][trx_list_item title=”Basil leaves”][/trx_list_item][trx_list_item title=”Salt and Pepper”][/trx_list_item] [/trx_list]

[trx_title type=”3″ style=”regular”]Method[/trx_title]

Cut the tomatoes in half, cover them with salt and leave them in a bowl for 20 minutes or so to allow them to ‘bleed’ off the excess water, pour it off.

Pour a generous amount of the La Barre Chili and Garlic olive oil over the tomatoes and add the mozzarella cut in cubes.

Cook the penne in salted water ‘al dente’. Drain well and mix with the tomatoes adding the torn up basil leaves on top.

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