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Here is the perfect pasta to share with just the right balance of decadent and wholesome.

Serves 2


350g tomatoes on the vine

120g buffalo mozzarella

100g unsalted butter

½ cup sage leaves, chopped

300g tagliatelle pasta

For the walnut crunch:

½ cup walnuts

¼ cup sugar

1 tablespoon unsalted butter


Start with the walnut crunch by place all the ingredients in a pan and heat slowly, stirring frequently until the sugar has dissolved and cook for 2 -3 minutes. Remove from the heat and pour out onto a non-stick silicone mat or baking paper.

Pan-fry the tomatoes in a pan heated high with a little olive oil until slightly charred.

In a saucepan, add the butter and cook on a medium heat until it begins to brown. Then add your herbs and remove from the heat.

Cook the pasta in salted boiling water until al dente. Drain and place in a serving bowl. Pour the browned butter over the pasta. Top with roasted tomatoes and tear over the buffalo mozzarella. Crumble over the walnut crunch and serve.

Recipe created by Claire Winstanley of Good Looking and cooking/

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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