Rigatoni Caprese
with Pine Nuts, Mozzarella and Balsamic Tomato Salsa
Fresh chives, creamy white mozzarella and bright red tomatoes are the ultimate Italian flavour combination, and the fresh hero ingredients in tonight’s delicious recipe. For added layers of flavour, Chef Mimi has seasoned the rich tomatoey sauce with garlic and black olives and topped the bowls of pasta with toasted pine nuts and a chopped cherry tomato salsa. This is simple classic Italian cooking at its very best. Buon appetito!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
30
Olives
1
Echalion Shallot
200
Rigatoni Pasta
1
Chives
15
Honey
1
Finely Chopped Tomatoes
30
Tomato Puree
1
Garlic Clove
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
15
Pine Nuts
1
Flat Leaf Parsley
1
Vegetable Stock Powder
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the olives. Halve the baby plum tomatoes and roughly chop the parsley (stalks and all). Place the tomatoes and parsley in a bowl and season with a pinch of salt.
Add the pasta to your boiling water and boil for 12 mins. Once cooked, drain the pasta in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a large frying pan on medium heat and add the pine nuts (no oil!). Toast them until golden, 2-3 mins, tossing regularly. When golden, transfer them from your pan to a bowl. Tip: Watch the nuts like a hawk to make sure they don't burn!
Once the pine nuts are removed from your pan, put it back on medium heat and add a drizzle of oil. Add the shallot to your pan, stir and cook until softened, 4-5 mins. Add the garlic and tomato puree, stir and cook for 1 minute more. Pour in the finely chopped tomatoes, olives and stock powder and stir to dissolve . Add a pinch of sugar (if you have some). Bring to a simmer and cook until reduced by half, 10 mins.
While your sauce cooks, finely chop the chives. Drain the mozzarella and pull it apart into small pieces. Stir the balsamic vinegar, honey and olive oil (see ingredients for amount) into the bowl of tomatoes. Season to taste with salt and pepper.
When your sauce is cooked, season to taste with salt and pepper, then add the drained pasta and toss together. Stir through half the chives and half the mozzarella then share into bowls. Spoon your tomato salsa on top along with the remaining mozzarella, remaining chives and a sprinkle of pine nuts. Enjoy!
