Name: Ben's Summer Tomato Pasta
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg Good Quality Ocado Tomatoes; 4 Cloves of Garlic; 2 Red Chillies; Bunch of Basil; Bunch of Chives; 500g Rigatoni; 250g Buffalo Mozzarella; Salt; Pepper; Olive Oil

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No dish makes Ocado tomatoes sing quite like this. Flavoured simply with herbs, chilli and garlic, this pasta is best when topped with gooey buffalo mozzarella.

Ben's Summer Tomato Pasta

Place all your tomatoes in a large bowl and pour boiling water over them. Leave to sit for 10 mins, then drain and set aside to cool.

Once they're cool enough to handle, peel off the skin of each tomato. Cut the core out of each one.

Finely slice your garlic and chillies. Finely chop your chives.

Heat a generous glug of olive oil in a large sauté pan. Add your garlic and cook gently for a minute. 

Tip in your tomatoes and mash them up with a potato masher to purée them. Simmer for about 40 mins on a gentle heat until thick.

Add all but a handful of your sliced chilli, then season to taste with salt and pepper.

Bring a large pan of salted water to a boil. Pour in your rigatoni and cook until al dente.

Tear your basil leaves into the tomato sauce. Add your rigatoni, along with a splash of your pasta water, then mix to combine. Add more pasta water where necessary to make a glossy sauce.

Spoon your pasta into bowls and tear over that beautiful buffalo mozzarella. Sprinkle with your remaining chilli, some more torn basil, your chopped chives, and some olive oil. Serve up and enjoy.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£8-12

Italian

Veggie

Ben's 
Summer
Tomato
Pasta

IMG 6430 2

Dinner

Score a cross on the top of each tomato.

Place all your tomatoes in a large bowl and pour boiling water over them. Leave to sit for 10 mins, then drain and set aside to cool.

Once they're cool enough to handle, peel off the skin of each tomato. Cut the core out of each one.

Finely slice your garlic and chillies. Finely chop your chives.

Heat a generous glug of olive oil in a large sauté pan. Add your garlic and cook gently for a minute.

Tip in your tomatoes and mash them up with a potato masher to purée them. Simmer for about 40 mins on a gentle heat until thick.

Add all but a handful of your sliced chilli, then season to taste with salt and pepper.

Bring a large pan of salted water to a boil. Pour in your rigatoni and cook until al dente.

Tear your basil leaves into the tomato sauce. Add your rigatoni, along with a splash of your pasta water, then mix to combine. Add more pasta water where necessary to make a glossy sauce.

Spoon your pasta into bowls and tear over that beautiful buffalo mozzarella. Sprinkle with your remaining chilli, some more torn basil, your chopped chives, and some olive oil. Serve up and enjoy.

Dinner Party

Summer

Tomato

Gram

Garlic

Clove

Red Chilli

Basil

Chive

Rigatoni

Pasta

Mozzarella

Cheese

Salt

Black Pepper

Olive Oil

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