Green slime eyeball pasta with fiery hell sauce recipe
- 1 tbsp olive oil
- 1 tbsp chopped garlic
- 1 tbsp chopped chilli
- 400 g (14.1oz) tin chopped tomatoes
- 10 cherry tomatoes
- 100 g (3.5oz) (about 20) mini mozzarella balls, drained
- 4 basil leaves
- 200 g (7.1oz) fresh green tagliatelle
- 0.5 jar pesto
- Start by making the tomato sauce.
- Fry the garlic and chilli for 30 seconds in the olive oil.
- Add the tinned tomatoes and simmer for 5-10 minutes, until thickened.
- Meanwhile, halve the cherry tomatoes and use a small, sharp knife to remove the seeds.
- Stuff each half with a mozzarella ball.
- Cut the smallest circles you can from the basil leaves and place one at the centre of each mozzarella ball.
- Boil the pasta according to packet instructions.
- Once done, drain then stir through the pesto and divide between 2 shallow bowls.
- Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.
olive oil, garlic, chilli, tomatoes, tomatoes, mozzarella, basil, fresh green tagliatelle, pesto
Taken from www.lovefood.com/guide/recipes/17543/green-slime-eyeball-pasta-with-fiery-hell-sauce-recipe (may not work)