Rigatoni Caprese with Olives and Mozzarella

Nutrition per serving

Calories618 kcal
Protein23.3 g
Carbs70.5 g
Fats28.3 g
Saturated Fat8.5 g
Monounsaturated Fat14.2 g
Polyunsaturated Fat2.8 g
Sugars9.6 g
Fiber7.3 g
Sodium617 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.

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.

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.