Assassin's Bucatini And Mozzarella Panzanella Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and cook for 3-4 min or until softened

While the onion is cooking, peel and finely chop (or grate) your garlic

Combine your chopped tomatoes and 700ml [1L] [1.2L] boiled water with your vegetable stock mix, half your balsamic vinegar (you'll use the rest later!) and the chopped garlic – this is your tomato stock

Once the onion has softened, add your bucatini with your dried oregano, chilli flakes (can't handle the heat? Go easy!) and a drizzle of olive oil

Tip: You may need to break the bucatini in half to fit the pan

Cook for 1-2 min or until fragrant

Once fragrant, increase the heat to medium-high and add a splash of the tomato stock

Cook for 4-5 min or until starting to char, turning the bucatini occasionally

Meanwhile, tear your ciabatta[s] into bite-sized pieces and add them to a baking tray with a little drizzle of olive oil

Put the tray in the oven for 6-7 min or until golden and crisp – these are your croutons

Once the bucatini is slightly charred, add the tomato stock a ladle at a time, stirring occasionally for 10-13 min or until all of the stock is absorbed and the pasta is cooked with a slight bite

Tip: Add a splash more water if it is looking a little dry!

Once cooked with a slight bite, add a small knob of butter and a pinch of pepper and give everything a good mix up – this is your assassin's bucatini

While the bucatini is cooking, chop most of your basil roughly, including the stalks (save some leaves for a garnish!)

Chop your tomato[es] roughly

Drain your mozzarella and tear it into rough, bite-sized pieces

Combine the remaining balsamic vinegar and a drizzle of olive oil in a large bowl with the chopped tomatoes, chopped basil, torn mozzarella and croutons, then season with a small pinch of salt and pepper and give everything a good mix up – this is your mozzarella panzanella