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Rigatoni Caprese with Bacon Lardons
Rigatoni Caprese with Bacon Lardons

Rigatoni Caprese with Bacon Lardons

with Pine Nuts, Mozzarella and Balsamic Tomato Salsa

Recipe Development Team
Recipe Development TeamPublished on November 04, 2021

This Rigatoni Caprese with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Veggie
Allergens:
Cereals containing gluten
Celery
Milk
Sulphites

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

1

Garlic Clove**

30

Olives

125

Baby Plum Tomatoes

1

Flat Leaf Parsley

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

15

Pine Nuts

30

Tomato Puree

1

Finely Chopped Tomatoes

10

Vegetable Stock Paste

(Contains: Celery)

1

Chives

1

Mozzarella

(Contains: Milk)

12

Balsamic Vinegar

(Contains: Sulphites)

15

Honey

90

British Smoked Bacon Lardons

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)851 kcal
Energy (kJ)3560 kJ
Fat35.1 g
of which saturates14.2 g
Carbohydrate93.7 g
of which sugars26.9 g
Protein39.1 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Garlic Press
Medium Saucepan
Knife
Colander
Grill Pan
Small Bowl

Cooking Instructions and Tips

Prep Time
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.

Cook the Pasta
2

Add the pasta to your boiling water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain the pasta in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Toast the Pine Nuts
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 small bowl. TIP: Watch them like a hawk as they can burn easily.

Cook the Sauce
4

Pop your (now empty) frying pan back on medium heat and add a drizzle of oil. Add the shallot to your pan, then stir and cook until softened, 4-5 mins. Add the garlic and tomato puree, stir and cook for 1 min more. Pour in the chopped tomatoes, olives and veg stock paste. Add a pinch of sugar (if you have some). Bring to a simmer and cook until reduced by half, 10 mins.

Finish the Prep
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 for the dressing (see ingredients for amount) into the bowl of tomatoes. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season to taste with salt and pepper.

Finish and Serve
6

When your sauce is cooked, 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. Share the pasta into bowls, then spoon tomato salsa on top. Finish with the remaining mozzarella, chives and a sprinkle of pine nuts. Enjoy!

7

Mod Step 4: If you've decided to add bacon to your meal, add it to the pan when you add the shallot and cook until the shallot has softened and the bacon is crispy, 4-5 mins. Add the garlic and tomato puree and continue with the step and the recipe.

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