Butterfly tomato pasta

Butterfly pasta

Butterfly pasta

This pasta dish is so simple and only uses four ingredients.  Its also very quick to rustle up if you have been out all day and the kids are in no mood for waiting ages for their tea.  My butterfly pasta has the delicious flavours of Italy: mozzarella, parmesan and tomatoes.  If you have some fresh basil to hand, its also goes brilliantly with this dish.  The name of the pasta (farfalle) comes from the Italian word for butterfly (hence the name of the dish!).  My kids love this sauce because the melted mozzarella goes very stringy (the cheesy strings appear as you spoon the pasta out of the bowl and into your mouth, making it fun to eat as well as delicious!).


2 balls mozzarella (approximately 250g),

100g Parmesan cheese,

400g passata or chopped tinned tomatoes

300g farfalle pasta (or enough for a decent portion for each member of your family)


  1. Put the pasta on to boil.
  2. Drain and cut the mozzarella into approximately 2Cm chunks.
  3. Grate the parmesan.
  4. Warm the passata gently in a pan and add the mozzarella and half of the parmesan.  Mix the cheese and tomato together and heat until the sauce is piping hot (some of the cheese will melt into the tomato sauce and some will remain as chunks which give some bite to the sauce).
  5. Once the pasta is cooked, drain it and mix it into the tomato sauce (or serve the sauce on top if your kids prefer it that way!).  Sprinkle over the remaining parmesan and serve.

Tip:  If you happen to have some fresh basil leaves, these are nice torn into the sauce, just before you mix it with the pasta (but it tastes good without too!).  This is nice served with a crisp green salad or with garlic bread to mop up all the lovely tomato sauce.

Make some caterpillars to decorate the dinner table here.




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