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Ingredients

375g penne rigate
400g punnet tomato medley mix
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 tablespoons red wine vinegar
1/2 teaspoon caster sugar
1 cup fresh basil leaves, torn
180g tub bocconcini cheese, drained, torn

Method

Step 1 Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Step 2 Meanwhile, cut half the tomatoes in half. Heat 2 teaspoons oil in a large, deep frying pan over medium-low heat. Add garlic. Cook for 1 minute or until fragrant. Add tomato. Cook for 4 to 5 minutes or until just starting to collapse. Add vinegar, sugar and remaining oil. Toss to combine.
Step 3 Add basil, cheese and pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve.

Tomato bocconcini pasta

How to make Tomato bocconcini pasta

Ingredients

Method