This is a recipe my old friend Steve (who is half italian) taught me well over 20 years ago. It’s a light and fresh pasta dish for a warm spring day’s lunch, foolproof to make with just a few ingredients and very delicious. Steve used “Farfalle” noodles which I didn’t have at hand but it tasted great anyway.



(serves 2)

250 g pasta
2 tomatoes
1-2 balls of mozzarella cheese
2 garlic cloves
2 small shallots
3 tbsp. (or more) evo
1 small handful of basil
Salt & pepper


Finely chop the shallots and garlic and dice the tomatoes to about 1 cm size. Dice the mozzarella cheese too, to about 5mm sized cubes. In a bowl mix these ingredients with the olive oil, a good dash of salt and some freshly gound black pepper. Let sit for about 10 minutes to allow the tomatoes to release water and create a delicious juice.

In the meantime cook the pasta to al dente. While the pasta cooks, cut the basil finely.

Drain the pasta and mix with the ingredients in the bowl. Add the basil and serve immediately.