1 500g packet San Remo Rigatoni
1 cup of rocket, roughly chopped
¼ cup extra virgin olive oil
3 cloves garlic
500g mixed cherry tomatoes, halved
100 – 150g buffalo mozzarella
Salt and pepper
Cook pasta according to packet directions.
Gently heat the extra virgin olive oil and whole garlic cloves in a large pan, ensuring the garlic does not brown. Add tomatoes, a pinch of salt and a spoonful of pasta cooking water to the pan and cook on a medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes start to collapse.
Reduce the heat to low and add 1 cup of pasta water into pan and cook for a further 5 minutes. Remove the garlic and add rocket into the pan. Stir and turn down the heat to low.
Strain pasta and add into pan. Season with salt and pepper and toss everything together. Turn off the heat.
Tear the mozzarella into small pieces and stir through the pasta. Allow to melt slightly before serving.