Pasta with Chilli, tomato and mozzarella

1 TBS olive oil
1 onion, chopped
2 cloves garlic, sliced
2 small red chillies, seeded and chopped
2 x 440g (14 1/2 oz) cans peeled tomatoes
400g (14 oz) rigatoni or penne
2 TBS chopped oregano
cracked black pepper and sea salt
200g (7 oz) fresh mozzarella or bocconcini, sliced

Heat a frying pan over medium heat. Add the oil, onion, garlic and chillies and cook for 3 minutes or until the onion is soft. Add the tomatoes and crush with a fork. Simmer for 3 minutes.

While the sauce is cooking, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain.

Add the oregano, pepper and salt to the sauce. Toss the sauce through the pasta and place in serving bowls. Serve topped with mozzarella.

Serves 4

From Off the Shelf Cooking with Donna Hay

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