Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 180g tub baby bocconcini, halved

  3. 1/4 tsp dried chilli flakes

  4. 2 tbs olive oil

  5. 1 punnet each red and yellow cherry tomatoes

  6. 2 garlic cloves, crushed

  7. 1 tsp caster sugar

  8. 350g rotelle (wheel-shaped) pasta, cooked, drained, tossed in a little oil

  9. 1 cup basil leaves, torn if large

Instructions Jump to Ingredients ↑

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

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


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