pasta alla checca v2

Angela Hartnett's colourful midweek pasta — the trick is the ripest cherry tomatoes, barely cooked.

serves210m + 15m

Preparation

  1. Add 240 g spaghetti to a large pan of salted boiling water. Cook for one minute, stir, and continue to cook until al dente (about eight minutes, or according to the instructions on the packet).
  2. Meanwhile, in a saucepan big enough to hold the spaghetti, warm 50 ml olive oil over a medium heat and add 2 cloves of garlic, finely chopped. Cook for one minute without allowing it to colour.
  3. Add 200 g halved cherry tomatoes and cook for about five minutes, or until they start to break down and release their juice.
  4. When the pasta is cooked, drain, add to the tomatoes and toss together. Add 250 g mozzarella, toss again and finally add the basil and parsley.
  5. Season, mix well and finish with a drizzle of olive oil. Serve immediately.