Rigatoni Caprese
with Pine Nuts, Mozzarella and Slow Roasted Tomatoes
Our Rigatoni Caprese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
15
Cider Vinegar
(Contains Sulphites)
1
Red Onion
2
Garlic Clove
30
Olives
15
Pine Nuts
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Tomato Passata
10
Vegetable Stock Paste
1
Chives
1
Mozzarella
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil and the cider vinegar, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. When the oven is hot, pop onto a baking tray, then roast on the top shelf until softened, 15-20 mins.
Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the olives. Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl.
When your pan of water is boiling, add the pasta and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, pop your (now empty) frying pan back on medium heat with a drizzle of oil. When hot, add the onion, then stir and cook until softened, 4-5 mins. Stir in the garlic and olives, then cook for 1 min more. Add the passata, water and sugar for the sauce (see ingredients for both amounts) and veg stock paste. Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.
Meanwhile, finely chop the chives. Drain the mozzarella and pull it apart into small pieces.
When your sauce is ready, season to taste with salt and pepper, then add the cooked pasta and toss together. Stir through half the chives and half the torn mozzarella pieces. Serve the pasta in bowls with the slow roasted tomatoes spooned over the top. Finish with the remaining mozzarella, chives and the toasted pine nuts scattered over. Enjoy!
