There are two reasons why this vegetarian recipe is so successful. a) Even if the tomatoes are not at peak ripeness we pre-marinate them to bring out maximum flavour. b) We freeze the grated mozzarella to prevent it from forming a gluey ball when it comes into contact with the hot pasta.
400 g ripe baby tomatoes cut in half
½ cup (125 ml) Ina Paarman's Balsamic Vinaigrette
1 t (5 ml) Ina Paarman's Pasta Spice
2 t (10 ml) sugar
1 cup (250 ml) grated Mozzarella cheese
300-350 g penne pasta
4 T(60 ml) Ina Paarman's Basil Pesto
2 t (10 ml) Ina Paarman's Pasta Spice
Place the halved tomatoes into a smallish mixing bowl. Add the Balsamic Vinaigrette, Pasta Spice and sugar. Toss together and leave to stand for 30 minutes.
Spread the Mozzarella cheese out on a small pan, lined with greaseproof or baking paper. Place the pan in the freezer while the tomatoes are marinating.
Once the marinating time has expired boil the pasta in unsalted water. When done, drain and return to pasta pot and immediately stir in Basil Pesto, Pasta Spice and tomatoes with all the marinade. Stir to blend. Reheat for 2 minutes and stir in the cheese just before serving.