Sicilian Pasta

Serves 16-20/ Vegetarian


  • For the marinade
  • 4 large handfuls torn fresh basil
  • 16 celery sticks, trimmed and finely chopped
  • 16 garlic cloves, peeled and chopped
  • 20 ripe tomatoes chopped, or 40 cherry tomatoes, quartered
  • 150ml (5fl oz) olive oil
  • 600g (1lb 6oz) buffalo mozzarella, finely chopped
  • Sea salt and freshly ground black pepper
  • For the pasta
  • 1.8Kg (4lb) small pasta shapes, such as fusilli


  1. Place all the marinade ingredients in a bowl and season to taste. Leave to sit for at least 2 hours or longer if possible; do not put it in the fridge.
  2. Once the marinade is ready, cook the pasta in a large pot of salted water and drain. Immediately toss with the marinade ingredients – the mozzarella will just begin to melt. Tip into a large serving bowl and place in the middle of the table. This dish is best eaten just warm.