Rigatoni with Cherry Tomatoes, Rocket & Buffalo Mozzarella

Method

1. In a pot of boiling salted water, add the pasta and cook as per packet directions.
2. Heat the oil and garlic in a large pan. Add tomatoes and cook on a medium to high heat for 4 to 5 mins, stirring occasionally, or until the tomatoes start to collapse.
3. Reduce the heat to low and add 1 cup of pasta water into pan and cook for a further 5 mins.
4. Remove the garlic and add rocket into the pan. Stir and turn down the heat to low.
5. Strain pasta and add into pan. Toss altogether.
6. Place mozzarella all over the pasta and cover with a lid and turn off the heat. Keep covered for 2-3 minutes allowing mozzarella to melt.
7. Season with salt and pepper and a drizzle of olive oil. Serve immediately.