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Sunday, 15 May 2011

Chiara's mozzarella pasta and my sweet and sour sauce

I don't know if the pasta dish is well known, but an Italian girl I used to know called Chiara taught me this one. It's easy, quick. tasty and surprisingly filling. This makes enough for 4 decent servings (or feeds Steve, N and I twice).

A punnet of cherry tomatoes (about 800g I think)
2 balls of mozzarella
some olive oil
Enough pasta for 4 people
Some dried oregano.

1. Cook the pasta.
2. Drain the mozzarella and cut into pieces.
3. Halve the cherry tomatoes.
4. Toss all the ingredients together in a large oven proof dish, ensuring it's well lubricated in oil.
5. Bake in the oven until the mozzarella has melted and is starting to brown and the tomatoes have softened.

Serve with a salad and crusty bread or garlic bread if you like. I'm sure you could throw other ingredients into this too, but I like it as simple as it is. Although I did add some capers to my portion. I'm addicted to capers at the moment.

My Sweet and Sour Sauce

There's no art to this and it suits my tastes. It's an adaption of a recipe I found on the internet - but I can't remember where I found it or exactly how that one went so this is my version.

2 tbs of soya sauce
3 tbs of brown sugar (sometimes I used pineapple juice instead and a bit less vinegar, but I didn't have any)
1 tbs of tomato paste
About 150 ml of distilled vinegar
A bit of cornflour

1. Mix the first 4 ingredients together and simmer gently.
2. Take a bit out and mix up some cornflour to a paste.
3. Add the cornflour, stirring constantly until thick. Add a bit more cornflour if you'd like it thicker (but make it into a paste first).

I used this sticky sauce to coat stir fried veg (which included radishes a nice man at the allotments gave me) and toasted cashew nuts. I served this with egg noodles.

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