Warm caprese pasta

This fast pasta dish takes the Italian flavours of caprese salad and makes them into a delicious vegetarian meal that's ready in just 30 minutes.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

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250g pasta spirals
2 tablespoons olive oil
1 small red onion, finely chopped
3 cloves garlic, crushed
600g assorted cherry tomatoes, halved
1 cup basil leaves, torn
4 large (120g) bocconcini, torn
120g baby rocketarugulaX
2 Lebanese cucumbers, peeled into ribbons
1 cup assorted olives
2 tablespoons balsamic vinegar

Instructions

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1 Cook pasta in a large saucepan according to packet instructions, then drain, reserving ²⁄³ cup of the cooking liquid, and set aside.

2 Meanwhile, heat olive oil in a large saucepan set over medium heat. Add onion and garlic; cook, stirring, for 5 minutes, or until soft. Add tomatoes and cook, stirring, for 5 minutes, or until just soft. Add cooked pasta and reserved cooking liquid; stir until liquid forms a thin sauce. Remove pan from heat and stir in basil.

3 Place rocket, cucumber ribbons and olives in a salad bowl; drizzle with balsamic vinegar and toss.

4 Divide caprese pasta among 4 plates, top with torn bocconcini and rocket salad, season with cracked black pepper and serve.

Nutrition Info (per serve)

Calories 487 cal

Kilojoules 2036 kJ

Protein 20.5 g

Total fat 17.1 g

Saturated fat 5.5 g

Carbohydrates 61.2 g

Sugar 16.1 g

Dietary fibre 4.1 g

Sodium 457 mg

Calcium 293 mg

Iron 1.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.