Italian Penne Pasta


4 serves
25 minutes


This season on Open Homes Australia, Adam Swanson is cooking up some wonderful recipes with La Casa Del Formaggio Cheeses. His first recipe is for Italian Penne Pasta. For more details on Open Homes Australia and this recipe, see our blog post here.




200g Fresh Mozzarella
1 packet San Remo dried penne pasta
1/4 cup olive oil
1 garlic clove
1 punnet cherry tomatoes
1 punnet baby roma tomatoes
1 cup rocket, roughly chopped
salt and pepper, to taste


1 Cook pasta as per packet directions.
2 Slice the tomatoes into halves. Heat the oil and garlic in a large pan. Allow the garlic to flavour the oil, but remove just prior to adding tomatoes.
3 Add tomatoes and cook on a medium to high heat for 4 to 5 minutes, stirring occasionally, or until the tomatoes start to collapse.
4 Reduce the heat to low and add 1 cup of pasta water into pan and cook for a further 5 minutes. Add the rocket to the pan and reduce the heat to low.
5 Strain pasta and add into pan. Toss altogether.
6 Roughly tear the ball of Fresh Mozzarella with your hands. Place Fresh Mozzarella all over the top of pasta and cover with a lid and turn off the heat, but allow the cheese to melt for 2 to 3 minutes.
7 Season with a little salt and pepper, and a sprinkle of olive oil. Serve immediately.

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