Ingredients
- 1 tbsp olive oil
- 1 tsp sugar
- 1 onion peeled & finely chopped
- 1 x 125g ball fresh buffalo mozzarella torn into peices
- 3 garlic cloves peeled &finely chopped
- 200 g dried Penne
- 1 red chilli deseeded and finely chopped
- Handful fresh basil leaves torn
- 400 g tin chopped tomatoes
- freshly grated parmesan to serve
- 1 tbsp tomato puree
Servings:
Instructions
- Heat the oil in a saucepan over a medium heat, then add the onion and fry gently for about 5 minutes until softened and beginning to colour.
- Add the garlic and chilli and fry for a couple of minutes more, then add the tomatoes, tomato puree, sugar and half the basil.Bring to a simmer and cook for about 20 minutes until thickened and reduced. Season to taste.
- Meanwhile, cook the pasta according to packet instrctions, then drain.
- Just before serving add the mozzarella to the sauce, then stir into the pasta.Divide between two pasta bowls and sprinkle with the remaining basil and some grated parmesan
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