Penne Rigate with Fresh Tomato Sauce and Mozzarella Recipe

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  • Vegetarian
serves: 2 - 3
Skill: easy


  • 12oz (350g) penne rigate
  • 5oz (150g) mozzarella, cubed
  • a little finely grated Parmesan, to serve
  • a few whole basil leaves, to garnish
  • For the fresh tomato sauce:
  • 2lb 8oz (1.15kg) fresh, red, ripe tomatoes, skinned
  • 1tbsp olive oil
  • 1 medium onion, weighing about 4oz (110g), peeled and finely chopped
  • 1 fat clove garlic, peeled and crushed
  • about 12 large leaves fresh basil
  • salt and freshly milled black pepper


  • Start by reserving 3 of the tomatoes for later and roughly chop the rest. Next, heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5 to 6 minutes until they are softened and golden. Now add the chopped tomatoes with a third of the basil, torn into pieces. Add some salt and freshly milled black pepper, then all you do is let the tomatoes simmer on a very low heat, without a lid, for 1½ hours or until almost all the liquid has evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then. Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves.

  • When you are ready to eat, gently re-heat the tomato sauce and put the pasta on to cook. Stir the mozzarella into the sauce and let it simmer for 2 to 3 minutes, by which time the cheese will have begun to melt. Serve the sauce spooned over the drained pasta, sprinkle with Parmesan and add a few fresh basil leaves as a garnish.

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(55 ratings)
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