serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 red, ripe roma tomatoes, diced
- salt and freshly milled black pepper
- 2 tbsp extra virgin olive oil
- 8 fresh basil leaves, torn
- 500 g penne or similar
- 150 g goat’s curd or similar
Standing time 30 minutes
Instructions
Mix the tomatoes, some salt and pepper, the olive oil and the basil leaves and leave to stand for 30 minutes to draw out the juice of the tomatoes.
In the meantime, cook the pasta in plenty of well-salted boiling water until al dente. When it’s cooked, toss the cheese into the tomato, then toss the tomato into the hot pasta (oil and juice and all) and serve straight away.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
