Rigatoni with Plum Tomato Sauce, Marjoram, Fresh Lioni Mozzarella & Pecorino

2 cloves garlic 1/4cup (2floz/60ml) extra-virgin olive oil
leaves from 1 bunch fresh marjoram
1 can (1lb/500g) plum (Roma) tomatoes, coarsely chopped
1 lb (500g) rigatoni pasta
2 balls (4oz/125g each) Fresh Lioni mozzarella, cut into small pieces
1 cup (4oz/125g) grated pecorino or parmigiano-reggiano cheese
salt & ground pepper

METHOD

• Slice garlic very thinly and fry gently in olive oil until a light golden color.
• Add marjoram leaves and cook for a few seconds. Reduce heat to low and add the tomatoes. Cook slowly for 40 minutes or until the mixture reaches a thick consistency.
• Drop the rigatoni into a large pan of boiling salted water, and cook until al dente. Drain the pasta, add tomato sauce, fold in mozzarella pecorino, season with salt and pepper and serve.