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

1. Drain the mozzarella
2. Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds.
3. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary, to fit it in.
4. 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.
5. Boil a medium saucepan of water and cook the pasta as guided on the packet
6. Heat the tomato sauce
7. When the tagliatelle is cooked, drain it and stir through the pesto and any remaining basil, chopped finely.
8. 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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