Rigatoni with Cherry Tomatoes and Mozzarella

Nutrition per serving

Calories808 kcal
Protein28.5 g
Carbs103.1 g
Fats32.1 g
Saturated Fat8.9 g
Monounsaturated Fat16.6 g
Polyunsaturated Fat3.3 g
Sugars8.4 g
Fiber7 g
Sodium422 mg

Ingredients

Cherry Tomatoes
Yellow Bell Pepper (capsicum)
Onion
Garlic
Basil Leaves
Black Olives
Mozzarella Cheese (whole milk)
Olive Oil
Rigatoni Pasta
Preparations
1. Preheat the oven to 200 C (390 F).

2. Halve the cherry tomatoes.

3. Remove the core/slice the peppers into strips.

4. Halve the olives lengthways.

5. Peel/finely dice the onion and garlic.

6. Roughly chop the basil. (Reserve half a tbsp of the basil).

7. Tear the mozzarella into bite-sized pieces.

Cooking Instructions
1. Place the peppers and cherry tomatoes with ½ a tbsp of olive oil and a pinch of salt and pepper. Tip out onto a baking tray and cook near the top of the oven for 15 minutes until slightly golden around the edges.

2. Meanwhile, cook the pasta in lightly salted boiling water, according package instructions, until al dente.

3. Heat ½ a tbsp of olive oil in a pan over medium heat. Add the onions and cook for 3-4 minutes until softened. Add the garlic with a pinch of black pepper and continue to cook for 30 seconds before adding in the olives with a tbsp of the pasta water.

4. Add the tomatoes/peppers to the pan, with half the torn mozzarella, the chopped basil, and the drained pasta. Toss to combine everything together.

5. Serve in a bowl immediately with the remaining mozzarella and basil scattered over the top and a drizzle of olive oil.