Spinach & Cheese Agnolotti with Tomato & Buffalo Mozzerella Sugo

Cook time 35 mins
Servings 4

Ingredients

1 pkt 350g San Remo spinach & ricotta agnolotti
2 cloves of garlic
1 x 410g can of Ardmonda Crushed tomatoes
½ cup cherry tomatoes, halved
½ bunch of basil
4 tbsp olive oil
2 buffalo mozzarella
Salt & pepper

Spinach & Cheese Agnolotti with Tomato & Buffalo Mozzerella Sugo

Method

In a large pan, heat olive oil on medium heat.  Add garlic and cook for 3 mins.
Remove the garlic from the pan and add half the basil leaves for 1min. Then remove.
Add cherry tomatoes and cook for 2 mins. Pour in san marzano tomatoes and bring to the boil. Cook for a further 3 to 5 mins. Turn off the heat.
Season the sauce with salt and pepper.  
Cook pasta as per packet directions.
Once pasta is almost cooked, heat sauce on a low.
Strain the pasta and finish the last couple of minutes of cooking in the sauce.
Tear pieces of mozzarella into the pan and turn off the heat.
Serve with torn pieces of basil over the top.