Pasta bake with cherry tomatoes and mozzarella Recipe

Pasta bake with cherry tomatoes and mozzarella Recipe

  • 1 tbsp olive oil
  • 55g/2oz fresh peas
  • 3 red cherry tomatoes
  • 3 yellow cherry tomatoes
  • 2 tbsp white wine
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
  • 150g/5½oz penne pasta, cooked according to packet instructions
  • 2 slices prosciutto, cut into strips
  • 85g/3oz mozzarella, sliced
  • a few shavings of fresh white truffle to serve
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
  3. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling.
  4. Serve with shavings of fresh truffle to garnish.
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