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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Rigatoni
(Contient Blé)
250 g
Mozzarella fraîche
(Contient Lait)
30 g
Kalamata Olives, pitted
(Contient Sulfites)
113 g
Oignon, haché
10 g
Ail
7 g
Basilic
1 boîte(s)
Tomates en dés
1 cs
Pâte de tomates
28 g
Pignons
(Contient Noix)
2 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
½ cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!