This recipe is fast and satisfying!

Buy the very best passata you can find. It makes all the difference!

Even better, make friends with a local Italian family who makes their own tomato passata!

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Serves 4-5

Ingredients

1 pack spaghetti
1 bottle good quality passata
2 tbsp olive oil
2 cloves garlic, crushed
1/2 tsp coarse salt
1/2 tsp cracked pepper
1 ball fresh mozzarella, torn into smallish pieces
1/4 bunch basil

Method

Cook spaghetti to packet directions in lots of boiling water. Reserve a cup of pasta water and drain the pasta.

You can also move the pan close to the pasta pot, and — using tongs or a pasta scoop — drag the pasta from the pot into the pan, allowing a little water to drain away before adding the pasta to the pan. This way, some of the starchy water clings to the spaghetti, and you may not need the reserved water.

Meanwhile, heat a pan over medium heat and add olive oil, garlic, salt and pepper.

Once the garlic is aromatic, add the passata and simmer for a few mins.

Add the pasta to the pan and toss to coat it in the sauce. If it looks a little thick, add some of the starchy pasta water to loosen it a little.

Divide between serving plates, spoon over the remaining sauce from the pan, and top with torn mozzarella and basil leaves.