Serves 2


  • 325g Fresh rotini or fusili (any short noodle will work if you want to substitute!)
  • 2-3 Roma tomatoes (or best looking tomatoes), chopped
  • 1 handful of cherry or grape tomatoes, halved
  • 8 oz (225g)Fiora di Latte (fresh mozzarella) cheese
  • 10 large basil leaves
  • 3/4 Tbsp Flaked or ground sea salt, plus more to taste
  • 2/3 cup Ultra Premium Olive oil
  • 1/2 cup of Grana Padano (aged manchego works too)


  1. Boil 4L of water with 1 Tbsp salt
  2. Chop tomatoes in to big bite sized pieces – set aside in a large bowl
  3. Using a sharp knife, finely chop basil and add to the bowl
  4. Tear apart the balls of Fiora di latte in to pieces a bit larger than a toonie – add to the bowl
  5. Add Grana Padano to the bowl
  6. Season all evenly with salt
  7. Add olive oil and mix well – set aside
  8. Cook pasta in boiling water
  9. Remove 2 cups of pasta water from pot and set aside
  10. Drain pasta
  11. Add hot pasta to the bowl of tomatoes, cheese and basil, stir gently
  12. Add 1/2 cup of the reserved pasta water to the bowl. Do this slowly while mixing gently until you get a nice silky mix of olive oil and pasta water. Note: you may need to add a bit more pasta water, but in most cases you’ll only need about 1 cup of pasta water.

We feel that serving this warm is the best but it can be served cold!

Note: Salt is the key to this recipe (so use good salt). If you taste your completed dish and it’s not changing your life – you just need a pinch more salt.