Tomato and Mozzarella Pasta Pots

Instructions

1. 1

   All timings use a 1000-watt microwave. Choose a whole-milk mozzarella block labeled suitable for vegetarians and cut it into small cubes. Finely chop the garlic and tear the basil. In a deep 3-litre microwave-safe bowl, combine the dry penne, crushed tomato, water, olive oil, garlic, salt and pepper. Stir thoroughly and press the pasta beneath the liquid.

2. 2

   Cover with a vented microwave-safe lid. Microwave at 100% power for 8 minutes. Carefully uncover away from your face, stir thoroughly from the bottom and rotate the bowl a quarter turn. Cover and microwave at 100% power for another 4 minutes. The sauce should be bubbling; if necessary, continue in 1-minute intervals at 100% power, stirring and rotating after each, until it bubbles.

3. 3

   Reduce to 70% power and microwave, covered and vented, for 12 minutes in three 4-minute intervals. Stir thoroughly and rotate the bowl after every interval, pushing exposed pasta into the sauce. Test a piece of pasta; if its centre is still firm, continue at 70% power in 2-minute intervals, stirring and rotating after each, until tender. The sauce should remain slightly loose.

4. 4

   Stir in the mozzarella. Cover and microwave at 100% power for 2 minutes in two 1-minute intervals, stirring and rotating between them. Check several places with a food thermometer: the mixture must reach 165°F/74°C throughout. If needed, continue at 100% power in 30-second intervals, stirring and rotating after each, until that temperature is reached.

5. 5

   Stir in the basil, cover loosely and let stand for 3 minutes so the sauce thickens. Stir once more and divide between four serving bowls.