rigatoni caprese pasta
Prep
Cook
Total
Yield 2 servings
This recipe for rigatoni caprese pasta makes enough for two big servings.
You'll know this by now - we're huge fans of Hello Fresh. We took out a subscription while we had to lockdown in a hotel after a Pasta 'n' Sauce went rogue and made Cub Towers uninhabitable for a bit. We've only got a tiny kitchen here and it just made sense, and plus I couldn't be chewed on with queueing outside of the Morrison's. We've stuck with it while we're still here and we're hoping if we big them up enough they'll not get a cob on about us pinching their recipes. If you want a taste of the action, just click here to get £20 off your first box, and also send a pretty £20 note our way too. Thanking you! Now, if you'll excuse me I'm gonna ride this big rigatoni into the sky.
Ingredients
- 2 shallots
- 400g rigatoni
- 2 garlic cloves, minced
- 16 black olives (3 syns)
- 250g baby plum tomatoes
- 2 tbsp pine nuts (2x HeB, or 6 syns)
- 3 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 chicken stock cube
- 1 bunch of chives
- 1 bunch of parsley
- 80g reduced fat mozzarella (2x HEA)
- 2 tbsp balsamic vinegar
- 1 tbsp honey (2½ syns)
Instructions
- bring a large saucepan of salted water to the boil
- meanwhile, peel and thinly slice the shallot and roughly chop the olives
- halve the baby plum tomatoes and roughly chop the parsley
- place the baby plum tomatoes and parsley in a bowl and season with a pinch of salt
- when the water is boiling, add the pasta and cook according to the instructions, then drain
- meanwhile, heat a large frying pan over a medium heat and add the pine nuts, and toast until golden (this will take about 2-3 minutes, be sure to stir them frequently), then tip into a bowl
- place the frying pan back over the heat and spray with a little oil
- add the shallots to the pan and cook for 4-5 minutes, then add the garlic and tomato puree and give a good stir
- add the chopped tomatoes and olives and crumble in the stock cube and stir again
- bring to a simmer and cook for about ten minutes (until reduced by about half)
- meanwhile, finely chop the chives and drain the mozzarella
- tear the mozzarella into small pieces
- gently stir the balsamic vinegar and honey into the baby plum tomatoes
- when the sauce is cooked, add the drained pasta to the frying pan and stir until well coated
- add half the chives and half of the mozzarella and stir again, and serve onto plates or bowls
- top with the baby plum tomatoes, remaining chives and mozzarella, and pine nuts
Notes
Recipe
- any pasta you have will do!
- the pine nuts are absolutely optional, if you can't be arsed to find them then you can leave them out. Roasted chickpeas work really well in this too!
- if you want to add a bit of zing, feta works really well instead of mozzarella
Books
- OUR BRAND NEW COOKBOOK IS COMING OUT SOON! Loved the first one? You'll love this one even more, we promise. It's bloody amazing. Get it in time for your New Years Resolution! Preorder yours here!
- our first slimming cookbook can be ordered online now – full of 100+ slimming recipes, and bloody amazing, with over 3000 5* reviews – even if we do say so ourselves: click here to order
- our new diet planner is out now and utterly brilliant – you can order it here – thank you to everyone so far for the positive feedbacks
Tools
- after a decent frying pan? we've used this one for years
- fed up with fiddly garlic presses? don't bother, use a microplane and never look back
Courses twochubbycubs
Cuisine pasta
Recipe by twochubbycubs at https://twochubbycubs.com/2020/11/23/rigatoni-caprese-pasta/