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Pasta with fresh tomato and mozzarella (vegetarian)

Name: Pasta with fresh tomato and mozzarella (vegetarian)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 10 vine-ripened tomatoes; 3 tablespoons sundried tomato paste; 1/3 cup (80ml) extra virgin olive oil; 12 fresh basil leaves, torn, plus extra for garnish; 1/2 teaspoon dried chilli flakes; 500g orecchiette (or other short pasta); 150g buffalo mozzarella* (or bocconcini); Grated parmesan, or vegetarian hard cheese, to serve

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Ingredients (8)

10 vine-ripened tomatoes
3 tablespoons sundried tomato paste
1/3 cup (80ml) extra virgin olive oil
12 fresh basil leaves, torn, plus extra for garnish
1/2 teaspoon dried chilli flakes
500g orecchiette (or other short pasta)
150g buffalo mozzarella* (or bocconcini)
Grated parmesan, or vegetarian hard cheese, to serve

Method

1.

Coarsely grate tomatoes into a large bowl, making sure you catch all the juice. Stir in tomato paste, oil, basil and chilli. Season with salt and pepper.
2.

Cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup (60ml) cooking water. Mix pasta, sauce and cooking water, check seasoning.
3.

Break mozzarella into bite-sized pieces and toss with pasta. Place in serving bowls, garnish with parmesan and extra basil. Serve immediately.