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Eyeball pasta

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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25 mins
Serves 4
Easy
Ingredients

Mr Hugh’s basil infused rapeseed oil

100g cherry tomato

150g pack mini mozzarella balls, drained

handful basil

400g green tagliatelle

350g jar tomato sauce

4 tbsp fresh pesto

Method
  1. Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
  2. Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and drizzle in some Mr Hugh's basil infused rapeseed oil. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

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