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Rigatoni Caprese
Rigatoni Caprese

Rigatoni Caprese

with Pine Nuts, Mozzarella and Balsamic Tomato Salsa

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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!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

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

1 unit(s)

Echalion Shallot

1 clove


1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

200 grams

Wheat Rigatoni Pasta


1 bag(s)

Pine Nuts

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Vegetable Stock Powder


1 ball(s)



1 sachet

Balsamic Vinegar


1 sachet


1 bunch(es)


1 pack(s)

Black Olives

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3372 kJ
Energy (kcal)806 kcal
Fat29.0 g
of which saturates12.0 g
Carbohydrate99 g
of which sugars25.0 g
Protein33 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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!