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.

Penne with Tomato and Mozzarella Sauce (2)

1 tbsp olive oil 1 tsp sugar
1 onion peeled & finely chopped 1 x 125g ball fresh buffalo mozzarella, torn into peices
3 garlic cloves, peeled & finely chopped 200g dried penne
1 red chilli, deseeded and finely chopped Handful fresh basil leaves, toen
400g tin chopped tomatoes Freshly grated parmesan to serve
1 tbsp tomato puree


  1. Heat the oil in a saucepan over a medium heat, then add the onion and fry gently for about 5 minutes until softened and beginning to colour.
  2. Add the garlic and chilli and fry for a couple of minutes more, then add the tomatoes, tomato puree, sugar and half the basil.
  3. Bring to a simmer and cook for about 20 minutes until thickened and reduced. Season to taste.
  4. Meanwhile, cook the pasta according to packet instrctions, then drain.
  5. Just before serving add the mozzarella to the sauce, then stir into the pasta.
  6. Divide between two pasta bowls and sprinkle with the remaining basil and some grated parmesan