Recipe

Caprese Pasta

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Caprese Pasta

Rigatoni pasta combined with tomato, basil and melted mozzarella cheese. Topped with a drizzle of balsamic vinegar. Best of all, you only use one pan!




Ingredients to serve 2

  • ½ x onion – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 2½ cups x boiling water
  • 200g x rigatoni or fusilli pasta
  • ½ tbsp x vegetable stock granules
  • 10g x fresh basil leaves – chop roughly
  • 100g x cherry/baby roma tomatoes
  • 100g x grated mozzarella cheese
  • 1 tbsp x balsamic vinegar
  • . x olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 5 cups x boiling water
  • 400g x rigatoni or fusilli pasta
  • 1 tbsp x vegetable stock granules
  • 20g x fresh basil leaves – chop roughly
  • 200g x cherry/baby roma tomatoes
  • 200g x grated mozzarella cheese
  • 2 tbsp x balsamic vinegar
  • . x olive oil, salt & pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Add a few glugs of olive oil to a large saucepan over medium heat. When hot, add the onion and sauté for about 4 to 5 minutes translucent. Now add the garlic and cook for about a minute. Pour the boiling water (see quantity above) over the onion mixture and mix in the vegetable stock granules. Then add the pasta and mix well. When the mixture is bubbling, turn the heat down to low – just hot enough for it simmer (boil gently). Put the lid on and allow to simmer for 7 minutes. Then take the lid off, add the tomatoes and simmer for another 5 minutes.

Step 3

Finally, add the mozzarella cheese and HALF the basil to the pot and mix well. Season with salt and pepper (if needed – taste to check). Cook for 2 or 3 minutes until the cheese melts.

Step 4

To serve, divide the mixture between the plates and scatter with the remaining fresh basil. Drizzle a little balsamic vinegar on top.