Spaghetti with fresh tomato sauce and bocconcini
Creamy bocconcini is the ultimate addition to this rich pasta. Simply stir it through the bowl, sprinkle with basil and pepper, then serve
8 baby, halved
275 g, spaghetti
1 medium, thinly sliced
2 clove(s), crushed
4 medium, vine ripened, chopped
5 g, chopped
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion has softened. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until sauce has reduced slightly.
- Add sauce and bocconcini to pasta and toss to combine. Serve sprinkled with basil and freshly ground black pepper.
TIP: Add bocconcini just before serving so it doesn't melt too much. You could use reduced-fat grated mozzarella cheese instead of bocconcini.