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Tomato, basil & mozzerella penne


Preparation: 15 mins
Cooking: 20 mins
Serves: 4 


  • 500g chopped tomatoes
  • 1 chopped onion
  • 2 cloves crushed garlic
  • 1 bunch fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tomato puree
  • 300g penne
  • 250g mozzarella cheese
  • 1 tsp balsamic vinegar
  • Salt and pepper to season


1. Cook the garlic and onion in the olive oil over a medium heat until softened. Add the tomatoes and tomato puree and simmer for 15 minutes until reduced and thickened. Season to taste.

2. Bring a large pan of salted water to boil. Cook the penne for approximately 12 minutes until al dente. Drain well.

3. Return the penne to the pan, add the tomato sauce, basil leaves, diced mozzarella and balsamic vinegar. Warm through gently and serve. 

Here's what you'll need:

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