Pasta with crushed pan-fried tomatoes

Pasta with crushed pan-fried tomatoes

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 15 minutes
  • De Meye Shiraz Rosé 2009


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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