SPAGHETTI WITH FRESH TOMA­TOES, MOZ­ZARELLA AND PARMA HAM

Jules Mercer

House and Leisure Food - - HK FOOD -

Recipe

olive oil 1 gar­lic clove, finely grated 1kg fresh, red toma­toes

– large or cherry 1T capers, rinsed a hand­ful of basil leaves 2T yo­ghurt 500g spaghetti 6 slices Parma ham

or pro­sciutto 500g fior di latte moz­zarella

Serves 6

Place a large fry­ing pan over a low heat. Add a glug of olive oil and the gar­lic, cook for one minute, then re­move from the heat.

Process the toma­toes, gar­lic, capers, basil and the yo­ghurt in a blender to make a thick sauce, then cover and re­frig­er­ate for 30 min­utes.

Just be­fore serv­ing, bring a large pan of wa­ter to the boil and cook the pasta ac­cord­ing to packet in­struc­tions. Drain and toss the cold sauce through the warm pasta. Serve topped with Parma ham or pro­sciutto, and torn fior di latte moz­zarella.

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