125g ball mozzarella or burrata (see tip, below), torn into pieces
handful basil leaves, torn, to serve
It’s worth getting hold of burrata – a softer, creamier relative of mozzarella – for this dish. It will go oozingly melty and create a sauce that clings to the pasta.
Cook the pasta following pack
instructions. Meanwhile, put the
chilli, shallots, oil, lemon zest, vinegar,
sugar and tomatoes into a big mortar.
If yours isn’t big enough, put it all in
a bowl and just use the pestle in that.
Add a good amount of sea salt and
freshly ground black pepper and bash
Drain the pasta and toss together with
the tomato mixture and mozzarella. Scatter
over the basil and serve immediately.