Ingredients:
9 oz pappardelle pasta
3 tbsp olive oil
Large handful fresh basil leaves
2 garlic cloves, thinly sliced
1 red chili, thinly sliced
2 tbsp pickled capers, well rinsed and dried
Juice of 1 lime
Sea salt and ground black pepper
5 oz boconccini(baby mozzarella)
Directions:
Cook the pasta in a large pan of boiling salted water,
about twelve minutes, before the pasta is ready,
heat the oil in a frying pan and cook the basil,
garlic, chili, and capers for 2 minutes.
Squeeze in the lime juice and check the seasoning.
Drain the pasta well and return to the pan.
Toss with the infused oil mixture and the mozzarella.
Divide between 4 bowls and serve with black pepper.
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