Method
Step 1: Cook the Pasta
Bring a large saucepan of salted water to a boil.
Add 320g penne pasta.
Cook according to the packet instructions until al dente.
Reserve 100ml pasta cooking water before draining.
Drain the pasta and set aside.
Step 2: Start the Sauce
Heat 2tbsp extra virgin olive oil in a large frying pan over medium heat.
Add the 4 minced garlic cloves.
Cook for 30 seconds until fragrant, stirring continuously.
Step 3: Cook the Tomatoes
Add 400g cherry tomatoes to the pan.
Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and release their juices.
Add 400g chopped tomatoes and stir well.
Step 4: Season the Sauce
Stir in 1tsp dried oregano.
Add ½tsp salt.
Add ½tsp black pepper.
Simmer gently for 10 minutes until the sauce thickens slightly.
Step 5: Combine with the Pasta
Add the cooked penne to the sauce.
Toss until all the pasta is evenly coated.
If the sauce is too thick, add a little of the reserved pasta water and stir until the desired consistency is reached.
Step 6: Add the Basil
Remove the pan from the heat.
Stir through 15g torn fresh basil leaves.
Mix gently to distribute the basil throughout the pasta.
Step 7: Finish and Serve
Divide the pasta between serving bowls.
Sprinkle over 50g finely grated Parmesan cheese.
Top with 100g mozzarella pearls if using.
Garnish with a few extra basil leaves and serve immediately.
Tips
Use ripe cherry tomatoes for the sweetest flavour.
Fresh basil should be added at the end to preserve its aroma and colour.
For extra Mediterranean flavour, add 50g sliced black olives when simmering the sauce.
A drizzle of 1tbsp extra virgin olive oil just before serving adds richness and enhances the fresh basil flavour.
Preparation time: 10 minutes
Cooking time: 20 minutes
