Rigatoni Caprese
with Fresh Mozzarella and Olives
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
250 g
Fresh Mozzarella
(Contains Milk)
30 g
Kalamata Olives, pitted
(Contains Sulphites)
113 g
Onion, chopped
10 g
Garlic
7 g
Basil
1 can
Diced Tomatoes
1 tbsp
Tomato Paste
28 g
Pine Nuts
(Contains Tree nuts)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Mix the pasta and reserved pasta water into the sauce. Season with salt and pepper.
Finish and serve: Tear the mozzarella and basil into smaller pieces over the pasta. Top with pine nuts. Divide between bowls and enjoy!
