0:10

To Prep

0:05

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(4 Members)

Cheese and tomato pasta

Ingredients
  • 180g tub baby bocconcini, halved
  • 1/4 teaspoon dried chilli flakes
  • 2 tablespoons olive oil
  • 1 punnet each red and yellow cherry tomatoes
  • 2 garlic cloves, crushed
  • 1 teaspoon caster sugar
  • 350g rotelle (wheel-shaped) pasta, cooked, drained, tossed in a little oil
  • 1 cup basil leaves, torn if large
    • Method
    1. Step 1

      Place the bocconcini in a bowl with the chilli flakes, then season to taste with sea salt and pepper. Heat oil in a frypan, add tomatoes and garlic and toss over medium-high heat.

    2. Step 2

      Season, add sugar and cook for 2-3 minutes or just until the tomatoes wilt. Add to the bocconcini.

    3. Step 3

      Reheat the cooked pasta quickly in boiling water, drain, then toss with the bocconcini and tomato mixture. Add the basil leaves and serve.