This meal was a result of my abject failure at organisation and forgetting to take anything out of the freezer to defrost for dinner. I rummaged through the fridge and my cupboards and found a few odds and ends that, cobbled together, made something pretty special. The spicy pork, sweet tomatoes and rich mozzarella were so good together.
Around 100g of pasta if you’re dieting, vastly more if you’re not
Half a mozzarella ball, sliced – I used buffalo because that’s what I had, but regular would be fine for this
A handful of cherry tomatoes, quartered (I used 8)
Fresh basil, torn up
Salt and pepper
Cook the pasta per the packet instructions. Drain and return to the pan with a small dash of olive oil and the n’duja. Over a low heat, stir until the n’duja has melted then turn off the heat, add the cherry tomatoes, a couple of pieces of the mozzarella, a little of the basil and some salt and pepper. Mix together and place it in an ovenproof dish. Put the rest of the mozzarella and a little more basil on top and put in the oven at around 180c (fan) for 15 minutes, until the mozzarella has browned a little.
Serve with the rest of the basil scattered over.
Eat happily with a glass of something crisp and cold.