Serves: 4


  • Biondi No 4 Spaghetti 500g
  • 1 tbsp olive oil
  • 2 cloves garlic, peeled and smashed into large pieces
  • 800g canned diced tomatoes
  • ½ bunch fresh basil
  • 150g buffalo mozzarella
  • Salt
  • Parmesan, to garnish


  1. Cook pasta in boiling, salted water.
  2. Heat oil in a frying pan. Add garlic and fry until fragrant. Add the tomato and bring to the boil. Reduce to a simmer and cook for five to ten minutes.
  3. Remove the cloves of garlic from the sauce.
  4. Tear basil leaves into the sauce.
  5. When cooked, scoop pasta from the water and add to the sauce.
  6. Tear buffalo mozzarella and add to the pan.
  7. Turn the heat off and using the tongs stir to let the cheese melt into the pasta and sauce.
  8. Serve with grated parmesan