We were sent this fabulous recipe from Very Lazy – the makers of chopped cooking ingredients – and we thought we’d share as it’s a great school holiday lunch for little witches and warlocks…
1 tbsp olive oil
1 tbsp Very Lazy Chopped Garlic
2 tbsp Very Lazy Chopped Chilli
400g tin chopped tomatoes
10 cherry tomatoes
100g (about 20) mini mozzarella balls, drained
4 basil leaves
200g fresh green tagliatelle
½ jar pesto
- Start by making the tomato sauce. Fry the garlic and chili 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.
Editor’s tip: make this dish for grown-ups too and serve on a rustic stoneware plate such as these moss green ones from Lizard Orchid.