Caprese Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • low-calorie cooking spray
- • 250 g cherry tomatoes
- • 150 g pasta ((we used tagliatelle but pappardelle would work too))
- • 2 medium red onions, (peeled and diced)
- • 1 green chilli, (deseeded and finely diced)
- • 1 garlic clove, (peeled and crushed)
- • 10 g fresh basil, (leaves only)
- • 140 g reduced-fat mozzarella
- • salt and freshly ground black pepper, (to taste)
Preparation Steps
Preheat the oven to 200ºC. Add the tomatoes to an ovenproof dish, spray with low-calorie cooking spray and season to taste with salt and pepper. Cook for 25-20 minutes, until roasted.
Add the pasta to a pan of boiling salted water and cook according to the packet instructions (ours took 10 minutes).
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, chilli, and garlic, and fry for 8-10 minutes — until the onions are softening and turning golden brown.
Add the cooked pasta and roasted tomatoes to the onion mixture. Add the basil and lightly mix until the ingredients are combined.
Plate up and season to taste. Tear up the mozzarella and add to the top of the pasta.