Ingredients

Method

• 1/3 cup best olive oil
• 2 cloves garlic, finely chopped
• 1/2 cup roughly chopped flat-leaf parsley, plus extra to garnish
• 400 g rosa tomatoes
• sea salt and freshly ground black pepper
• 350 g penne
• 150 g good quality soft mozzarella

Method

Ingredients

In a large pan, gently heat the olive oil with the garlic and parsley. Add the tomatoes and fry, stirring, until they start to catch and pop. Using a potato masher, crush the tomatoes to make a rough sauce.

Season to taste. Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and add to the tomato sauce, along with the torn mozzarella. Mix together to allow the cheese to melt. Check seasoning, scatter with more parsely and serve immediately.
Cook’s notes: Try adding a spoonful of tapenade for an added dimension in flavour, or scatter with finely grated Parmesan. Basil also works well in place of parsley.