Pasta Di Rosa (Spaghetti With Cherry Tomatoes on the Vine, Mozzarella and Rocket)

A community recipe by joost

Not tested or verified by Nigella.com

Print me

Introduction

My colleague Frans gave me this recipe and I've loved it ever since I first tried it. He was given it by a friend called Roos, and since it's an Italian-style dish he and his wife named it Pasta di Rosa.

Ingredients

Serves: 2

Metric Cups

250 grams spaghetti
3 cloves garlic (crushed)
250 grams cherry tomatoes (on the vine, halved)
60 grams rocket (about)
buffalo mozzarella (a ball of, torn to shreds)
¾ tablespoon pinenuts (lightly toasted)
Parmesan cheese (grated)

8⅚ ounces spaghetti
3 cloves garlic (crushed)
8⅚ ounces cherry tomatoes (on the vine, halved)
2⅛ ounces arugula (about)
buffalo mozzarella (a ball of, torn to shreds)
¾ tablespoon pinenuts (lightly toasted)
Parmesan cheese (grated)

Method

Pasta Di Rosa (Spaghetti With Cherry Tomatoes on the Vine, Mozzarella and Rocket) is a community recipe submitted by joost and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil the spaghetti according to packet instructions.

Meanwhile, fry the garlic in olive oil for about 30 seconds and fry until they just start to turn a bit pulpy, add salt and pepper at this stage. Stir in the rocket and fry for another 30 seconds.

Drain the spaghetti lightly (or drain thoroughly and reserve some cooking liquid and add when you put in the mozarella).

Stir in the hot pasta and take the pan off the heat. Put in the shredded mozarella, pine kernels and grated parmesan and toss everything well (I use Nigella's serving hands for this)

Serve immediately and enjoy this lovely combination of flavours

Boil the spaghetti according to packet instructions.

Meanwhile, fry the garlic in olive oil for about 30 seconds and fry until they just start to turn a bit pulpy, add salt and pepper at this stage. Stir in the arugula and fry for another 30 seconds.

Drain the spaghetti lightly (or drain thoroughly and reserve some cooking liquid and add when you put in the mozarella).

Stir in the hot pasta and take the pan off the heat. Put in the shredded mozarella, pine kernels and grated parmesan and toss everything well (I use Nigella's serving hands for this)

Serve immediately and enjoy this lovely combination of flavours