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Tomato bocconcini pasta

by wiki
10 April, 2019
in Dinner
0
Tomato bocconcini pasta
Tomato bocconcini pasta
  • 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 1
    Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
  • Step 2
    Meanwhile, 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 3
    Add 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

0
Tags: tomatoes
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