Recipe: Pasta with Mozzarella and Tomatoes

This Pasta is so simple, kind to the pocket and popping with sunshine flavours. I turn to this pasta regularly for a flavour fix after a late finish in the office. Be sure to grab your favourite bottle of wine to wash down with!

(Serves 2)


20-25 cherry tomatoes, halved
4 Tbsp extra virgin olive oil
2 garlic cloves
Handful fresh basil
½ tsp dried chilli flakes
Small tub of mozzarella pearls/balls
200g pappardelle pasta


Boil your kettle and get a bubbling pot of water on the go for the pasta, season the water generously with salt. Add the pappardelle and cook for 10 minutes until just cooked al dente.

While the pasta cooks, work fast to make your sauce. Heat the olive oil in a shallow wide saute pan, gently heat the oil but do not let it sizzle. You’re aiming to infuse the garlic and chilli, not fry it. Finely crush the garlic to a paste using a pinch of salt and the back of your knife. Then, add the garlic and chilli to the oil and mix to infuse. Add the tomatoes and season well with salt and black pepper. Leave this to gently warm through. Once the pasta is ready add a small ladle of the pasta water to the sauce and stir, drain the pasta and add it to the sauce. Finely slice the chopped basil and stir this through the pasta and sauce. Finally at the last moment add the mozzarella and serve with a generous crack of black pepper.


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