Tomato, mint & mozzarella fusilli
White pasta, dry
240 g, fusilli
1 clove(s), crushed
1 zest(s) of 1
2 tablespoon(s), leaves picked and roughly chopped, plus extra to serve
225 g, drained and roughly torn
- Bring a large pan of water to a boil, add the pasta and cook for 8-10 minutes, until al dente. Drain, reserving 200ml of the cooking water.
- Meanwhile, heat the oil in a very large pan and cook the tomatoes over a medium-high heat for 8-10 minutes, until just broken down. Add the garlic and cook for another minute.
- Add the pasta to the pan and toss to combine. Gradually add the reserved cooking water, stirring after each addition, until you have a light sauce.
- Remove from the heat and stir in the lemon zest and mint. Season to taste and serve topped with the torn mozzarella and extra mint leaves.