Ingredients
2 x 330g/11½oz tin chopped tomatoes
500g/1lb 2oz dried pasta shells
45ml/1½fl oz/3 tbsp olive oil
2 cloves garlic
2 shallots, finely chopped
½ red chilli (optional)
30ml/1fl oz/2 tbsp tomato purée
2 sprigs fresh thyme
salt and pepper
1 tsp cumin powder
200g/7oz buffalo mozzarella, cut into pieces
50g/1¾oz rocket
10 black olives
10g/¼oz torn basil leaves
Optional Garnishes:
pesto
basil or mint
parmesan, mild cheddar or cheese slices
extra virgin olive oil
Method
1. Cook the pasta according to the instructions on the packet.
2. Warm the olive oil in a pan with the garlic, shallots, tomato purée and chilli if using. Season.
3. Once the flavours have infused, add the tinned tomatoes and simmer gently.
4. Add the cumin, mozzarella and olives and stir. Continue to simmer gently until the cheese starts to melt.
5. Add the rocket and stir the sauce, just long enough for the leaves to wilt but retaining their colour and some of their texture. Add seasoning.
6. Pour over the cooked and drained pasta and mix together. Serve with garnishes. Add an extra drizzle of extra virgin oil and serve with garlic bread.
