Pasta With Tomato and Mozzarella

READY IN: 2hrs




  • First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
  • Reserve 3 tomatoes for later and roughly chop the rest.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
  • Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
  • Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
  • Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
  • Cook the pasta as per the package instructions.
  • When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
  • Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.