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Quick tomato, mozzarella & basil Gemelli pasta
This super quick and easy midweek meal will become a family favourite. Delicious served with crusty artisan bread and a fresh green salad.

Quick tomato, mozzarella & basil Gemelli pasta

Servings: 2

Ingredients

250g Gemelli pasta
60ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 red chilli, chopped (optional)
1 tsp NOMU Italian or One For All Rub
200g rosa tomatoes
NOMU Sea Salt and NOMU Black Pepper, to taste
Pinch of sugar
150g mozzarella, torn into pieces
Handful of fresh basil leaves
Parmigiano Reggiano, to serve

Directions

Bring a large pot of salted water to a boil and add your pasta.

While that is cooking, sauté the onion in the Olive Oil until soft and translucent. Add the garlic, chilli and NOMU Rub and fry for another minute. Add the tomatoes, season with salt, pepper and a pinch of sugar and sauté until they burst.

Once the pasta is cooked, add 4 tablespoons of the pasta water to the tomatoes. Drain the pasta, and add to the pan. Add the mozzarella and basil leaves and stir to coat the pasta in sauce and for the cheese to melt slightly. Serve immediately with freshly grated Parmigiano Reggiano.

 

Tip: Delicious served with crusty artisan bread and a fresh green salad.

For added flavour and variation, try adding ½ cup good quality pitted black olives, crispy fried bacon or parma ham, or thinly sliced fried chorizo sausage.

Ingredients

250g Gemelli pasta
60ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 red chilli, chopped (optional)
1 tsp NOMU Italian or One For All Rub
200g rosa tomatoes
NOMU Sea Salt and NOMU Black Pepper, to taste
Pinch of sugar
150g mozzarella, torn into pieces
Handful of fresh basil leaves
Parmigiano Reggiano, to serve

Directions

Bring a large pot of salted water to a boil and add your pasta.

While that is cooking, sauté the onion in the Olive Oil until soft and translucent. Add the garlic, chilli and NOMU Rub and fry for another minute. Add the tomatoes, season with salt, pepper and a pinch of sugar and sauté until they burst.

Once the pasta is cooked, add 4 tablespoons of the pasta water to the tomatoes. Drain the pasta, and add to the pan. Add the mozzarella and basil leaves and stir to coat the pasta in sauce and for the cheese to melt slightly. Serve immediately with freshly grated Parmigiano Reggiano.

 

Tip: Delicious served with crusty artisan bread and a fresh green salad.

For added flavour and variation, try adding ½ cup good quality pitted black olives, crispy fried bacon or parma ham, or thinly sliced fried chorizo sausage.

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