• Boil a large pot of salted water for the fiorelli.
• When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Drizzle with oil to prevent sticking.

TIP: Once the fiorelli are in the water, do not allow the water to boil anymore, otherwise they will burst.

• Peel and grate the garlic (or use a garlic press). 
• Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Halve, peel and chop the shallot into small pieces. Halve the cherry tomatoes. 
• Place a large pan over medium-high heat with a drizzle of oil.
• Add the shallot, garlic, pepper and oregano to the pan and fry until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.

• Pop in the cherry tomatoes, chopped tomatoes, stock, 50ml water (per 2P) and a pinch of sugar.
• Cover and simmer for 8-10 mins, giving it a stir occasionally. 
• Stir the drained pasta into the sauce and mix well.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar. 
• Meanwhile, drain and tear the mozzarella.

• Divide the fiorelli between plates.
• Arrange the torn mozzarella on top of the pasta.
• Crack some pepper over the mozzarella. 
• Add a drizzle of chilli oil to the adult plates.