Grape Tomatoes & Fresh Mozzarella Pasta

I like my pasta dishes light with fresh ingredients, such as this one featuring a medley of grape tomatoes and fresh Mozzarella cheese.  Fresh Mozzarella is a delicately flavoured cheese which comes in a white ball and kept in water or brine.  Traditionally made in Southern Italy from the milk of water buffaloes, it is made with cow's milk in Australia.   They might be a little expensive to buy but you don't need much to give a pasty dish a tasty twist with their subtle tang and creamy texture.  

Serves 2

INGREDIENTS

• 150g / 5¼oz dried fusilli pasta
• 150g / 5¼oz fresh Mozzarella cheese, in room temperature
• 350g / 12oz grape or cherry tomatoes, larger ones sliced in half
• 1 French shallot, finely sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons butter
• 3 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ¼ cup grated Parmesan cheese
• 2 tablespoons flat-leaf parsley or basil leaves, finely chopped, for garnishing

METHOD

1. Bring a medium saucepan of water to boil with a good pinch of salt.  Add fusilli and cook according to package directions until they are al dente (tender but firm with a little bite). Drain the pasta in a colander and retain ¼ cup of the cooking water. 
2. Drain Mozzarella.  Slice or torn into bite-size chunks.  Set aside.
3. Heat 2 tablespoons oil and butter in a medium frying pan over medium heat.  Add shallots and sauté for 1 minute until softened.  Add tomatoes, garlic and salt.  Reduce heat slightly and sauté for about 8 minutes or until the tomatoes burst and a sauce is forming.
4. Add the pasta and the reserved cooking water to the sauce.  Give it a good toss to coat in the sauce.
5. Sprinkle over the grated Parmesan cheese, then place the Mozzarella chunks on top of the pasta randomly.  
6. Drizzle the remaining tablespoon of oil over the pasta.  Garnish with chopped parsley or basil. Serve warm.