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Rigatoni Caprese

Rigatoni Caprese

with Fresh Mozzarella and Olives

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We've turned our favourite Italian-inspired salad into a pasta, and upped the ante with the addition of briny olives and crunchy pine nuts. Yum!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

170 g

Rigatoni

(ContainsWheat/Blé)

250 g

Fresh Mozzarella

(ContainsMilk/Lait)

30 g

Kalamata Olives, pitted

(ContainsSulphites/Sulfite)

113 g

Onion, chopped

10 g

Garlic

7 g

Basil

1 can

Diced Tomatoes

1 tbsp

Tomato Paste

28 g

Pine Nuts

(ContainsTree Nut/Noix)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories838 kcal
Fat45 g
Saturated Fat19 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber4 g
Protein35 g
Cholesterol165 mg
Sodium421 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Pot
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Finely chop the olives. Mince or grate the garlic.

2

Toast the pine nuts: Heat a large pan over medium-low heat. Add the pine nuts and toss until lightly golden brown, 2-3 min. (TIP: Keep your eye on it so it doesn’t burn!) Transfer to a plate.

3

Make the sauce: Increase the heat to medium. Add a drizzle of oil to the same pan, then the onions and garlic. Cook, until the onions soften, 5-6 min. Add the vinegar and sugar. Cook until the onions are golden-brown, 3-4 min. Add the diced tomatoes, tomato paste and olives. Reduce the heat to medium-low and simmer until slightly thickened, 6-8 min.

4

Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until al dente, 4-6 min. Reserve 1/4 cup pasta water (double for 4 people.) Drain the pasta.

5

Mix the pasta and reserved pasta water into the sauce. Season with salt and pepper.

6

Finish and serve: Tear the mozzarella and basil into smaller pieces over the pasta. Top with pine nuts. Divide between bowls and enjoy!