I will not easily give in to the idea that Summer is over; today is sunny but cold and, back from the Art Exhibit I am famished and as I intend not to surrender to the weather I have prepared this recipe.

  • 2 cups cherry tomatoes
  • 200g bucatini noodles
  • 1/2 mozzarella cheese
  • 1/2 Tbsp chopped garlic
  • 1 Tbsp e.v.o. oil
  • 2 sprigs fresh basil
  • 2 small dried chillies
  • Freshly ground black pepper (to garnish)

Quarter the tomatoes and set aside. In a large skillet, over medium heat, heat the oil, add the garlic and the chillies. Add the tomatoes and set to high heat, cook for 15 minutes, stirring to prevent sticking (we area aiming at drying the tomatoes here). In a large pan, bring water to boil. Chop the mozzarella cheese and set aside.

Once the water is boiling add salt, and toss in the bucatini, cook al dente; drain the noodles and add to the tomatoes, stirring; turn off heat, let the noodles absorb the juices, sprinkle 2/3 of the mozzarella and mix thoroughly.

Using a large fork and a ladle, roll the noodles, transfer to a serving plate. Sprinkle the remaining cheese, the chopped basil and freshly ground black pepper.

Any eagle eye will have spot the difference in the noodles above. As I was short of bucatini I have also used linguini noodles.