Fresh cherry tomato sauce
1 medium, finely chopped
1 clove(s), thinly sliced
4 tbs, (4 individual leaves)
400 g, grape variety, halved
- Heat olive oil in a non-stick frying pan over high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute.
- Add tomatoes and cook, stirring, for 2–3 minutes. Add ½ cup (125ml) water and bring to the boil. Reduce heat to low and simmer, stirring, for 5 minutes. Add basil leaves and bocconcini.
- Serve tossed with pasta cooked following packet instructions or until tender.