Ingredients

150g Coop penne rigate pasta quills 50g crusty bread (we used Coop 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;

Method

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 2tbsp 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