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Pasta with sun-dried tomatoes and mozzarella

Pasta with sun-dried tomatoes and mozzarella


Make dinner in a flash with this speedy pasta dish - it's full of Mediterranean flavour and uses just five ingredients

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2320kj 553kcal
  • Fat
    High 31%
  • Saturates
    High 30%
  • Sugar
    Low 5%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 69g


  • 150g Co-op penne rigate pasta quills
  • 50g crusty bread (we used Co-op Irresistible sourdough)
  • ½ x 280g jar sun-dried tomatoes, roughly chopped, oil reserved
  • ½ x 25g pack basil, leaves only, torn
  • ½ x 125g ball mozzarella, torn


  1. Bring a large pan of water to the boil and cook the pasta according to the pack instructions
  2. Whizz the bread (including the crust) in a food processor until you have crumbs
  3. Heat 2 tbsp of the sun-dried tomato oil in a large frying pan over a medium heat
  4. Once sizzling, stir in the crumbs and cook until crisp, then set aside
  5. Add the tomatoes to the pan and heat for 1-2 mins
  6. Drain the cooked pasta and stir into the tomato pan, along with a splash of the cooking water and half the basil
  7. Divide between 2 bowls, then top with the torn mozzarella, crisp breadcrumbs and remaining basil to serve