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Penne Caprese

Penne Caprese

with Pine Nuts, Mozzarella and Balsamic Slow Roasted Tomatoes

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Our Penne Caprese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:SulphitesCereals containing glutenCeleryMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

30 grams

Black Olives

15 grams

Pine Nuts

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste


1 bunch(es)


1 ball(s)



Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate83 g
of which sugars15.0 g
Protein29 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Garlic Press
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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 balsamic vinegar, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. When the oven is hot, roast on the top shelf until softened, 15-20 mins.


Meanwhile, halve, peel and thinly slice the red onion. 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 boiling, add the pasta to the water 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. Add the onion to your pan, 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 for the sauce, sugar (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, finished with the remaining mozzarella, chives and the pine nuts scattered over. Enjoy!