Tomato Mozzarella Penne

• Penne(320 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Mozzarella(200 g)
• Parmesan(40 g)
• Fresh basil(10 g)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop {Onion}, mince {Garlic}, tear or chop {Mozzarella}, grate {Parmesan}, and roughly tear {Fresh basil}.

   ~8 min

2. 2

   Cook {Penne} in the boiling water until just al dente according to the pack timing. Reserve a mug of pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large pan over medium heat. Cook {Onion} for 3–4 minutes until softened, then stir in {Garlic}, {Tomato paste}, and {Oregano} for 1 minute.

   ~5 min

4. 4

   Add {Canned tomatoes}, {Salt}, and {Black pepper}. Simmer for 5 minutes until the sauce thickens slightly and looks glossy. Loosen with a splash of reserved pasta water if needed.

   ~5 min

5. 5

   Add the drained penne to the sauce with most of the {Mozzarella} and half the {Parmesan}. Toss until the cheese softens and folds through the pasta in gooey streaks. Stir through most of the {Fresh basil}.

   ~3 min

6. 6

   Serve in warm bowls topped with the remaining {Mozzarella}, remaining {Parmesan}, and the last of the {Fresh basil}.

   ~2 min