SERVES 6

READY IN 40mins

INGREDIENTS

• 250g Vannella Stracciatella Cheese
• 450g orecchiette pasta
• 800g Italian peeled tomatoes
• 1 x Medium onion, finely chopped
• ½ cup Good quality extra virgin olive oil
• 1 Teaspoon salt
• ½ Teaspoon ground black pepper
• 4-5 Basil leaves torn (optional)= extra for garnish

METHOD

1. Puree the tomatoes in a food processor or blender.
2. In a large saute pan, saute the onion in the olive oil until golden
3. Add the tomatoes, salt, pepper and basil. Lower heat and simmer for 20-30 minutes until reduced.
4. For the raspberry puree: Put raspberries, sugar, and 2 tbsp. water into a blender and puree. Press puree through a fine sieve, discarding solids.
5. Meanwhile, bring a large pot of salted water to boil. Cook the pasta to packet instructions or till al-dente. Drain Well.
6. Add drained pasta to the sauce and mix well.
7. Divide pasta into serving bowls and before serving add a large spoon full of Stracciatella on top and serve immediately.
8. Garnish with extra basil leaves and a drizzle of olive oil.
9. Serve & enjoy

CHECK OUT OUR STRACCIATELLA THAT WAS USED IN THIS RECIPE

STRACCIATELLA