Rigatoni Caprese
with Pine Nuts, Mozzarella and Balsamic Tomato Salsa
This Rigatoni Caprese with Pine Nuts & Mozza is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
1 unit(s)
Echalion Shallot
1 clove
Garlic Clove
1 pack(s)
Black Olives
1 punnet(s)
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
200 grams
Wheat Rigatoni Pasta
(ContainsCereals containing Gluten)1 bag(s)
Pine Nuts
1 sachet
Tomato Puree
1 pack(s)
Finely Chopped Tomatoes
1 sachet
Vegetable Stock Powder
(ContainsCelery)1 bunch(es)
Chives
1 ball(s)
Mozzarella
(ContainsMilk)1 sachet
Balsamic Vinegar
(ContainsSulphites)1 sachet
Honey
1 tbsp
Olive Oil for the dressing
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!