Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
The classic flavours of a Caprice salad are turned into a simple but gorgeous pasta. I cheat and use thin dumpling or wonton wrappers (available at most Asian stores), but feel free to spend a beautiful summer’s day making your own pasta. I’ll be at the beach!
The roast tomato sauce can be made ahead of time. Double or triple it when your tomato crop is at its height and freeze for gorgeous pasta sauce year-round.
Serves 4 as an entrée
12 dumpling wrappers
1 pottle of cherry mozzarella (I love Clevedon Buffalo available from La Cave on Riverlea Road, Hamilton, Herbal Dispensary in Raglan and Red Kitchen in Te Awamutu, Vetro Tauranga and Huckleberry, Mount Maunganui)
freshly grated Parmesan cheese
Roast Tomato Sauce (recipe below)
Place a cherry mozzarella on each dumpling wrapper with a small basil leaf. Bring the edges of the dumpling pastry together, squeezing out all the air and sealing the mozzarella inside. You may want to brush the edges with a little water to help seal the edges completely.
Fill the biggest pot you have with water, cover and bring to the boil. Add a good couple of tablespoons of salt then plunge the filled pasta in. The bigger your pot, the faster the pasta will cook!
When the pasta rises to the top they are cooked, so scoop out or drain. Place three on each plate and cover with warmed roast tomato sauce. Serve garnished with freshly grated Parmesan and fresh basil.
Roast Tomato Sauce
1kg ripe tomatoes, roughly chopped
3‒4 garlic cloves, peeled
1 red onion, peeled and quartered
2 tbsp balsamic vinegar
3‒4 tbsp extra virgin olive oil
Place the tomatoes, garlic, onion and basil on an oven tray. Drizzle with vinegar and oil, cover with tin foil and bake at 180°C for approx. 1 hour. The tomatoes, garlic and onion should be soft.
Place in a blender and puree until smooth. Season to taste with salt and pepper and either freeze at this point, or store in fridge until ready to use. Just before using, reheat in a pot.