Linguine with pesto, mozzarella and tomato
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
400g cherry tomatoes
4 tbsp butter
5 slices bread, broken into pieces
500g linguine, cooked
150g soft mozzarella cheese
Basil, a handful
Heat olive oil in a medium-sized frying pan until warm. Add onion and garlic and sauté for 3-5 minutes. Add cherry tomatoes and sauté for another 3-5 minutes or until the tomatoes start to burst open. Add pesto and mix well. Remove from the heat and season with salt and pepper.
In another frying pan, heat butter and add bread. Fry for 3 minutes or until golden brown and crispy.
Cook pasta according to instructions on the package. Drain and mix into the tomato mixture. Break mozzarella and basil leaves into big pieces and mix in.
Spoon pasta into serving dish and sprinkle bread croutons over.