Warm caprese pasta
- 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
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)
Total fat 17.1g
–Saturated fat 5.5g
Dietary fibre 4.1g
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