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Rigatoni Caprese with Bacon

Rigatoni Caprese with Bacon

with Pine Nuts, Mozzarella and Balsamic Tomato Salsa

Custom recipe
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We love Rigatoni Caprese with Pine Nuts & Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenCeleryMilkSulphites

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Black Olives

125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

15 grams

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

90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3863 kJ
Energy (kcal)923 kcal
Fat37.0 g
of which saturates14.0 g
Carbohydrate100 g
of which sugars24.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Knife
Cutting board
Garlic Press
Bowl
Colander
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 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.

2

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.

3

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!

4

Once the pine nuts are removed from your pan, put it back on medium heat and add a drizzle of oil. Add the shallot and bacon to your pan, stir and cook until softened and the bacon is crispy, 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.

5

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.

6

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!