A vibrant, elegant pasta salad featuring bronze-die campanelle coated in a brilliant, emerald-green blanched basil pesto, tossed with slow-cooked confit cherry tomatoes, sticky balsamic onions and creamy torn buffalo mozzarella.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
600gCherry tomatoes
8 cloveGarlic
2LemonPreheat the oven to 110°C Ober-/Unterhitze. Place 600g cherry tomatoes and 8 clove garlic in a small baking dish. Grate the zest and squeeze the juice of 2 lemon, keeping them separate.
Cherry tomatoesGarlic
570mlOlive oilPour 570ml olive oil over the tomatoes and garlic in a snug baking dish, ensuring they are completely submerged. Bake at 110°C Ober-/Unterhitze for 150 minutes until the tomatoes collapse to jam and the garlic is completely soft.
30mlOlive oil
2Red onion
60mlBalsamic vinegar
2 tspBrown sugarPeel and thinly slice 2 red onion. Heat 30ml olive oil in a small pan over medium heat. Add the onions and cook for 10 minutes until soft. Stir in 60ml balsamic vinegar and 2 tsp brown sugar, then simmer for 5 minutes until sticky and caramelised. Set aside to cool.
Cherry tomatoesGarlicOlive oilStrain the warm oil into a bowl, reserving the confit tomatoes and soft garlic separately. Allow both to cool slightly.
100gPine nutsToast 100g pine nuts in a dry frying pan over medium heat for 3 minutes until golden and fragrant, shaking the pan constantly. Set aside to cool.
100gBasilBring a small pot of water to a boil. Submerge 100g basil leaves for exactly 15 seconds, then immediately plunge them into ice-cold water. Squeeze the basil leaves firmly in a clean kitchen towel to remove all excess moisture.
Garlic200mlOlive oilBasil70gPine nuts
100gParmesanLemon
1 tspSaltPlace the squeezed basil, the confit garlic, 70g of the toasted pine nuts, 100g parmesan, 1 tablespoon of the lemon juice, and 1 tsp salt in a food processor. Stream in 200ml of the warm garlic-tomato oil while blending until a smooth, emerald-green paste forms.
500gCampanelle2 tspSaltCook 500g campanelle in a large pot of boiling water salted with the remaining 2 tsp salt until al dente, about 10 minutes. Drain, rinse briefly with cold water to stop the cooking, and let cool completely.
Cherry tomatoes30gPine nuts
250gBuffalo MozzarellaLemon
1 tspBlack pepperRed onionBalsamic vinegarBrown sugarTear 250g buffalo Mozzarella into bite-sized pieces. In a large bowl, toss the cooled pasta with the blanched basil pesto. Gently fold in the confit tomatoes, the torn mozzarella, the prepared balsamic onions, the remaining 30g toasted pine nuts, the lemon zest, and 1 tsp black pepper.