Pasta Amalfitana (Tomato and Mozzarella Pasta)

• 300 g Spaghetti
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 500 g Tomato, ripe
• 2 tbsp Tomato purée
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh basil
• 200 g Mozzarella

1. Bring a large pot of water to the boil and season it well with some of the fine sea salt. Add the spaghetti and cook until al dente, according to the packet timings. Scoop out 150 ml of the pasta water, then drain.
2. Meanwhile, heat the extra virgin olive oil in a saucepan over a low to medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant, without letting it colour. Chop the tomatoes and add them to the pan with the tomato purée, black pepper, and the remaining fine sea salt.
3. Simmer the sauce gently for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and the sauce looks glossy. If it seems dry, loosen with a splash of the reserved pasta water. Tear most of the basil into the sauce, reserving a few leaves to finish.
4. Add the drained spaghetti to the sauce and toss over a low heat for 1 to 2 minutes, adding a little more pasta water as needed so it coats the strands. Take the pan off the heat. Tear the mozzarella over the hot pasta and leave for 1 minute so it softens into the tomatoes, then scatter over the reserved basil and serve straight away.

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