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Mozzarella Napoletana Pasta

Serves 4


  • 250g spirali pasta (or penne)
  • 25g butter
  • 1 onion, chopped
  • 1 x 425g can peeled tomatoes, drained
  • 150g Australian mozzarella cheese, diced
  • 125g Australian Parmesan cheese, grated
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup black olives
  • salt and freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Cook the pasta in a saucepan of boiling water for 10 minutes or until just tender. Melt the butter in a frying pan and saute the onion for 2 minutes. Add the tomatoes and gently break them down with a wooden spoon. Add the mozzarella, half the parmesan cheese, basil and olives and season to taste. Drain the pasta and place in a baking dish. Pour over the sauce. Sprinkle with the remaining parmesan cheese and bake at 200°C for 10-15 minutes until the cheese is golden. Serve.


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