- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Tomato bocconcini pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g penne rigate
- 400g punnet tomato medley mix
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon caster sugar
- 1 cup fresh basil leaves, torn
- 180g tub bocconcini cheese, drained, torn
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, cut half the tomatoes in half. Heat 2 teaspoons oil in a large, deep frying pan over medium-low heat. Add garlic. Cook for 1 minute or until fragrant. Add tomato. Cook for 4 to 5 minutes or until just starting to collapse. Add vinegar, sugar and remaining oil. Toss to combine.
- Step 3Add basil, cheese and pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve.
- Low sodium
- Low sugar
Nutrition
2323 kj
Energy
21g
Fat Total
6g
Saturated Fat
5g
Fibre
18g
Protein
16mg
Cholesterol
123.55mg
Sodium
3g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
