THE PEET-POT CAPRESE

(Our Play on Hot Tomato Mozzarella Pasta)

THE PEET-POT CAPRESE

Ingredients: 250g Penne pasta, 400g Cherry tomatoes (halved), 125g Buffalo Mozzarella, 1 Red onion (finely diced), 2 cloves Garlic, 1 tsp Sugar, 1 tsp Black pepper...

Ingredients

  • 250g Penne pasta
  • 400g Cherry tomatoes (halved)
  • 125g Buffalo Mozzarella
  • 1 Red onion (finely diced)
  • 2 cloves Garlic
  • 1 tsp Sugar
  • 1 tsp Black pepper

Cooking Method

  1. The Architect Sauté onions and garlic in olive oil until sweet and golden.
  2. The Scorch Add tomatoes; fry on high heat until they burst and release their nectar.
  3. The Bloom Add sugar, pepper, and a 20ml splash of pasta water to form a thick syrup.
  4. The Marriage Toss in the cooked pasta and tear the mozzarella into the pan; turn off heat.
  5. The Final Flourish Garnish with a massive handful of raw fresh basil.

Cuisine: Italian

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