Bring a large pot of salted water to the boil and add your pasta. While that is cooking, sauté the onion in the olive oil until it is soft and translucent. Add the garlic, chilli and NoMU Rub and fry for another minute. Add the tomatoes, season with salt, pepper and a pinch of sugar and sauté until they burst.
Once the pasta is cooked, add 4 tablespoons of the pasta water to the tomatoes. Drain the pasta, and add to the pan. Add the mozzarella and basil leaves and stir to allow the sauce to coat the paste and for the cheese to melt slightly. Serve immediately with freshly grated parmigiano regianno.
Serves: 2
Tip: • Delicious served with crusty artisan breads and a fresh green salad.
• For added flavour and variation, try adding any of the following:
o ½ cup good quality pitted black olives
o Crispy fried bacon or parma ham
o Thinly sliced fried chorizo sausage
Wine suggestions
Vlottenburg Rouge (or Van Loveren River Red if the Vlottenburg is just toooo basic!) - a simple dish like this needs an uncomplicated, easy-quaffing red. Vlottenburg Rouge is all fruit and no tannins and won't overwhelm the fresh flavours - it's always been a firm favourite pizza and pasta wine in our house.
