Serves 4
Preparation time 10 minutes, plus standing
Cooking time 10–12 minutes
750 g (1½ lb) very ripe tomatoes, quartered
2 garlic cloves, peeled
10 basil leaves
2 teaspoons fennel seeds
5 tablespoons extra virgin olive oil
400 g (13 oz) dried spaghetti
2 × 150 g (5 oz) buffalo mozzarella cheese balls, cut into cubes
salt and black pepper
Put the tomatoes, garlic cloves and basil in a food processor and process until the tomatoes are finely chopped but not smooth. Transfer to a large bowl and add the fennel seeds and oil. Season with salt and pepper. Leave the flavours to infuse for at least 15 minutes before cooking the pasta.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, stir into the prepared tomato sauce, then toss in the mozzarella. Serve immediately.
For herby no-cook tomato orechiette, replace 125 g (4 oz) of the tomatoes with sun-blush (semi-dried) tomatoes. Coarsely shred 150 g (5 oz) rocket and mix with the leaves from 4 sprigs of thyme. Toss with the cooked orechiette and serve with mozzarella, as above.