Ingredients
8 total- 2 tbsp of olive oil
- 4 garlic cloves, finely sliced
- 1 kg of good quality tomatoes, each scored with a cross on top
- 1 bunch of basil
- 250 g of buffalo mozzarella
- 1 bunch of chives, finely chopped
- 500 g of rigatoni
- 2 red chillies, finely sliced
Method
8 stepsStep 1
Place all the tomatoes in a large bowl and pour boiling water over them. Leave to sit for 1 min, then drain and set aside to cool.
Step 2
Once cool enough to handle, peel off the skin of each tomato. Cut the core out of each one.
Step 3
Heat a generous glug of olive oil in a large sauté pan. Add the garlic and cook gently for a minute.
Step 4
Tip in the tomatoes and mash them up with a potato masher to puree them. Simmer for about 40 mins on a gentle heat until thick.
Step 5
Add all but a handful of sliced chilli, then season to taste with salt and pepper.
Step 6
Bring a large pan of salted water to a boil. Pour in the rigatoni and cook until al dente.
Step 7
Tear the basil leaves into the tomato sauce. Add the rigatoni, along with a splash of pasta water, then mix to combine. Add more pasta water where necessary to make a glossy sauce.
Step 8
Spoon pasta into bowls and tear over the buffalo mozzarella. Sprinkle with the remaining chilli, some more torn basil, chopped chives and some olive oil. Serve and enjoy.