penne with crushed tomatoes

in a large pan, gently heat about 4 tablespoons of olive oil and ½ cup of roughly chopped italian (flat-leafed) parsley. add 500g fresh whole rosa tomatoes and fry until they start to pop. using a potato masher, crush the tomatoes to make a rough sauce. add 2 cloves of finely chopped garlic, salt and freshly ground black pepper to taste.

in the meantime, cooked 350g of penne until al dente, drain and add to the tomato sauce.

add about 150g good quality soft mozzarella, torn into smallish pieces, mix through the pasta and allow to melt.

check seasoning and serve immediately. deeeeevine!