Spaghetti with Cherry Tomatoes and Mozzarella (2)

200g spaghetti 250 g buffalo mozzarella, torn in chunks
50 ml olive oil Few basil leaves, torn
2 cloves garlic, finely chopped Salt and pepper
200g ripe cherry tomatoes, halved

 

  1. Heat a large pan of salted water. When boiling add the spaghetti. Cook for a minute, then stir and continue to cook according to packet instructions until al dente.
  2. Heat the olive oil over a medium heat in another large saucepan. Add the garlic and cook for a minute without allowing to colour.
  3. Add the cherry tomatoes and cook for about 5 minutes until they start to break down and release their juice.
  4. When the pasta is cooked, drain well then add to the tomatoes and toss together.
  5. Add the mozzarella and basil and toss again.
  6. Season, mix well and drizzle with extra olive oil then serve immediately.

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