3 lb (1.36 kg) Mucci Farms Roma Tomatoes (about 10)
1 cup Mucci Farms Naked Leaf Living Basil
½ cup grated Parmesan
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. chilli flakes
½ tsp. pepper
½ cup olive oil
½ cup fresh mozzarella
1.1 lb (500 g) short pasta
Halve tomatoes crosswise, discard juice and seeds. Finely dice 4 halves and set aside.
Place remaining tomatoes in a blender with Parmesan, garlic salt, onion powder, chilli flakes and pepper. Blend to a smooth sauce. Stir in diced tomatoes and transfer to a large bowl. Let sit for at least 30 minutes for flavours to meld.
Puree basil and oil together in a blender or food processor.
Cook pasta to al dente, drain and toss into sauce.
Serve immediately topped with freshly torn mozzarella and drizzled with basil oil.