This is most probably the most extreme dish you will ever come across. OK, it might actually be mild compared to some mexican recipes and in the grand scheme of things, actually eating fire would be hotter and more deadly.
But it’s hot. It’s also very garlicky, the sort of quatities of garlic involved would stun a man at 100 yards and most probably do you so much good you’d live to 120 (as garlic is very good for your heart). However it’s very very easy, very very quick and if you take out of the cheese and the pesto it’s very healthy too.
In terms of cost, it’s slightly more expensive if you don’t already have red pesto lurking in your cupboard, however you don’t have to use pesto. You can make this with normal pasta sauce, although you’d really be making a normal pasta sauce meal with lots of chilli and garlic, which anyone can do.
So why put yourself through it? Because strangely enough it’s a very customisable recipe that you can play around with, and know that there are not going to be any wasteful consequences. The recipe itself is an old Tuscan recipe that I found in a vegetarian cookbook a few years ago, and after much adjustment and pimping, it’s come out very different.
What do you need?
Depending on how many you serve this for, I am going on a recipe for three people.
9 Tomatoes, diced and deseeded. (doesn’t matter what type but plum are tastier).
Two bags of low fat mozzarella, diced. (has to be low fat, you’ll see why in a minute)
Half to three quarters of a standard pack of pasta, spaghetti ideally but again anything long and thin will work.
Sun dried Tomato, Red Pesto (Small Scala jar)
Extra Virgin Olive Oil.
2-3 Cloves of garlic
This is very much a ‘to-taste’ recipe. You can play around with the quantities, you can even add new ingredients, so I am leaving it quite vague in terms of measurements. I’d also recommend a ‘non-stick’ pan to combine the ingredients in too.
1. Combine the Tomato, Mozzarella, Red pesto, Olive oil and garlic in a large bowl. Add ingredients to taste, once desired taste is achieved leave aside and let the mixture combine and infuse. I would leave the chilli till last as this is the important ingredient.
2. Cook pasta as per instructions, drain and return to the original pan.
3. Over a medium-high heat, tip the mixture and stir through heating the pasta and the mixture until the mozzarella starts to melt. If you use low fat mozz, it tends to stick less and doesn’t clump together as badly as normal fat mozz.
When the mixture starts fizzing and hissing loudly, serve immediately. Remember, drink milk, not water if you’re going for the monster hot version.