350g gluten-free spirals pasta
¼ cup olive oil
1 garlic clove
1 cup baby roma tomatoes, sliced in half
1 cup cherry tomatoes, sliced into halves
1 cup of rocket, chopped roughly
1 buffalo mozzarella or 6 bocconcini
Salt and pepper, to taste
Into a pot of boiling, salted water, cook pasta as per packet directions.
Heat the oil and garlic in a large pan for a few minutes, allowing the garlic to infuse the oil. Remove the garlic and add the tomatoes, cook on a medium to high heat for 4 to 5 minutes, stirring occasionally, or until the tomatoes start to collapse.
Reduce the heat to low and add 1 cup of pasta water into the pan with a good pinch of salt and cook for a further 5 minutes.
Stir and turn down the heat to low. Strain pasta and add it into the pan. Toss altogether. Add rocket and dress with a drizzle of extra virgin olive oil, toss together.
Place mozzarella over the top of pasta and cover with a lid and turn off the heat. Allow mozzarella to melt – around 2 to 3 minutes.
Season with salt and pepper and a drizzle of olive oil. Serve immediately.