fresh mozzarella spaghetti

  • 8 ripe cherry tomatoes
  • 125g Clevedon Buffalo Co. Cherry Mozzarella (Use half a tub)
  • 10 Fresh basil leaves
  • 75g Butter
  • 250g Spaghetti (or preferred pasta)
  • ½ Red onion, diced  
  • ¼ Cup olive oil
  • Sprinkle of breadcrumbs (Garnish)
  • Salt and pepper (to taste)

Put large pot of water on to boil. While that heats, dice onions and sauté off in a pan with a dash of olive oil & 25g of butter until soft and golden. Slice cherry tomatoes in half and flash fry in pan with the onions. Set aside. In a separate pan fry off breadcrumbs, in a dash of olive oil, until golden brown.  Once water boils, cook pasta as per the packet instructions and drain once al dente. Mix cooked pasta with the remaining butter, as well as the set aside tomatoes and onions. Plate, topping with fresh basil leaves and the cherry mozzarella (ripped into halves). Sprinkle over breadcrumbs and season with salt and pepper.

Serves 2-3