Eyeball pasta
Serves 4
- 100g cherry tomatoes
- 150g pack mini mozzarella balls (some supermarkets call them pearls)
- Handful of basil or olives or capers
- 400g green tagliatelle
- 350g tomato sauce or make your own using this recipe
- 4tbsp pesto
- Drain the mozzarella
- Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds.
- Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary, to fit it in.
- Either cut the smallest circles you can from a basil leaf or slice olives so that they form rings or use whole capers and place one at the centre of each mozzarella ball.
- Boil a medium saucepan of water and cook the pasta as guided on the packet
- Heat the tomato sauce
- When the tagliatelle is cooked, drain it and stir through the pesto and any remaining basil, chopped finely.
- Divide the pasta between serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.
This recipe was taken from BBC GoodFood
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