Rigatoni Caprese

Ingredients

Ingredient	Amount	Unit
Echalion Shallot	2	unit(s)
Garlic	2	clove
Black Olives	2	pack(s)
Cherry Tomatoes	2	punnet(s)
Flat Leaf Parsley	2	bunch(es)
Rigatoni Pasta	400	grams
Pine Nuts	2	bag(s)
Tomato Puree	2	sachet
Chopped Tomatoes	2	tin(s)
Vegetable Stock Pot	1	pot(s)
Basil 20g	2	bunch(es)
Mozzarella	2	ball(s)
Balsamic Vinegar	2	sachet
Honey	2	sachet
Olive Oil	2	tbsp

Instructions

Step 1

Instruction

Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the olives. Halve the cherry tomatoes and roughly chop the parsley (stalks and all). Pop the tomatoes and parsley in a bowl and season with a pinch of salt.

Step 2

Instruction

Add the rigatoni to the pan of boiling water and cook until 'al dente', about 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain the pasta in a colander and drizzle with oil to stop it sticking together.

Step 3

Instruction

Meanwhile, heat a frying pan on medium heat and add the pine nuts (no oil!). Toast them until golden, tossing regularly, 2-3 mins. When golden, tip into a bowl and keep to one side. TIP: Watch your nuts like a hawk to make sure they don't burn!

Step 4

Instruction

Put your now empty pan back on medium heat and add a drizzle of oil. Add the shallot, stir and cook until softened, 4-5 mins. Add the garlic and tomato purée, stir and cook for 1 minute more, then pour in the diced tomatoes, olives and stock pot. Stir to dissolve the stock pot. Add a pinch of sugar (if you have some). Bring to a simmer and cook until reduced by half, 10 mins.

Step 5

Instruction

While the sauce cooks, roughly chop the basil (stalks and all). Drain the mozzarella and tear it apart into smallish pieces. Stir the balsamic vinegar, honey and olive oil (see ingredients for amount) into the bowl of tomatoes. Season to taste with salt and pepper if needed.

Step 6

Instruction

When the sauce is ready, season to taste with salt and pepper, then add the drained pasta and toss together. Stir through half the basil and half the mozzarella pieces, then spoon into bowls. Pop a little tomato salsa on top along with the remaining mozzarella, remaining basil and a sprinkling of pine nuts. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1550	kcal
Protein	70	g

Allergens

Gluten, Celery, Sulphites, Milk