I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.
Ingredients
- 400-450 g dried penne or fusilli
- 5 tbsps extra virgin olive oil
- 500 g ripe tomatoes skinned, seeded and chopped
- 1 tbsp tomato puree
- 1/2 tsp caster sugar
- 125 g buffalo mozzarella drained and torn
- 50 g grated pecorino or parmesan
- 1 level tsp dried oregano
- small handful fresh basil leaves roughly torn
- sea salt and black pepper
Servings:
Instructions
- Prepare all the ingredients in advance. Bring a large pan of well salted water to a rolling boil- you want 1 litre of water for every 100 g pasta. Tip in the pasta and cook until al dente. Drain and return to the pan.
- As soon as you start cooking the pasta heat up the olive oil. Add the tomatoes, tomato puree, sugar and a little salt and pepper. Cook briskly for about 2 minutes then add the two cheeses and the oregano. Stir, then cover and cook over a low heat until the pasta is done- some 6 or 7 minutes.
- Spoon the sauce over the drained pasta. Mix well over a gentle heat then add the basil and serve immediately.
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