Figs & Lemon

My Culinary Adventures

Tomato and Mozzarella Linguine


Nope. Nothing. Zip. Nada.  Ain’t got no introduction for you today. And I’m not even ashamed.











Ok a little ashamed. Maybe.
*goes back to crying in a pillow*


Tomato and Mozzarella Linguini


  • Olive oil                          a few glugs
  • Garlic cloves                   3
  • Dried red chillies             3
  • Tomatoes                        400 gm
  • Pasta sauce                     200gm
  • Cream                             200 ml
  • Dried Oregano                1 tsp
  • Dried Basil                       1 tsp
  • Fresh Parsley                   handful
  • Buffalo Mozzarella           250 gm
  • Linguini                             400 gm

Heat up a couple of glugs of olive oil in a pretty large pan. Sauté roughly chopped garlic cloves together with 3 sliced dried chillies for about half a minute. Throw in the tomato chunks and let it sauté together with the garlic and chillies for about 5 minutes. Once the tomato starts to look all glossy and shrivelled up, add some pasta sauce just to give your tomatoes a bit of a kick. Season with salt, dried oregano and dried basil. Oh, somewhere in the midst of all of that cook your linguini in a pot of salted boiling water. Back to the tomato sauce. Once you’ve seasoned your sauce (nicely) add the cooked linguini to your sauce, pour in the cream and gently combine it all together. If needed, and depending on when you will be serving your pasta, add a ladle or two of the cooking water for the pasta. This ensures that the consistency of your sauce with the pasta is silky and perfect and not sticky or clumpy. Finish off by adding chopped parsley and buffalo mozzarella. Gently toss until the mozzarella starts to melt. Serve with a good helping of grated parmesan cheese. Enjoy while the cheese is nice and hot and melty and just delicious!



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