Rigatoni Caprese with Olives and Mozzarella
Nutrition per serving
| Calories | 618 kcal |
| Protein | 23.3 g |
| Carbs | 70.5 g |
| Fats | 28.3 g |
| Saturated Fat | 8.5 g |
| Monounsaturated Fat | 14.2 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 9.6 g |
| Fiber | 7.3 g |
| Sodium | 617 mg |
Ingredients
| Garlic | |
| Onion | |
| Black Olives | |
| Chopped Tomatoes (canned) | |
| Basil Leaves | |
| Mozzarella Cheese (whole milk) | |
| Olive Oil | |
| Rigatoni Pasta |
Preparations
1. Peel/very finely dice the garlic.
1. Peel/very finely dice the garlic.
2. Peel/slice the onion into half-moon shapes.
3. Finely chop the olives.
4. Chop a ¼ bunch of basil (reserve a pinch for garnish).
Cooking Instructions
1. Cook the pasta in a pot of lightly salted boiling water according to the package instructions until al dente. Reserve a tbsp of the pasta water before draining.
1. Cook the pasta in a pot of lightly salted boiling water according to the package instructions until al dente. Reserve a tbsp of the pasta water before draining.
2. In a frying pan, heat a tbsp of olive oil over medium heat. Add the garlic, onion and cook for about 3 minutes until softened and translucent.
3. Add the chopped olives with the tomatoes and a pinch of salt and sugar. Bring the mixture to a gentle boil, lower heat to medium-low and simmer for about 5 minutes.
4. Add the chopped basil, reserved pasta water and pasta to the sauce and stir to coat.
5. Tear the mozzarella into chunks.
6. Serve the pasta in a bowl with the torn mozzarella and remaining basil scattered over the top.