4
25 minutes

Ingredients

  • olive oil
  • 3 garlic cloves, sliced
  • 1kg cherry tomatoes, halved
  • 230g of smoked scamorza cheese, cubed
  • 250g of paccheri
  • 1 handful of basil leaves, torn
  • salt
  • pepper

Method

1
Add a splash of olive oil to a pan over a medium heat. Add the garlic and very gently cook until soft – don’t let it colour though as it will give the sauce a bitter flavour
2
Add the tomatoes and slowly cook down until they start to fall apart, for about 15 minutes. Taste and season with salt and pepper
3
Cook the paccheri in heavily salted boiling water for 8–10 minutes, or until al dente
4
Add the cubes of scamorza and torn basil leaves to the sauce, then fold through the drained pasta. Serve once the cheese has started melting