Caprese Pasta
Made with roasted peppers, cherry tomatoes and red pesto, this creamy pasta dish comes together in just one pot. It is a great meal to batch cook over the weekend and enjoy for a no-fuss weeknight dinner.
Introduction
This is the EASIEST pasta you’ll ever make! Hardly any prep, just pop everything in a saucepan and straight onto the heat. If your kids don’t like olives, exclude this during the cooking and pop some on yours when serving.
Ingredients
| 1 x 450g jar of | roasted peppers in brine |
| 700g | passata |
| 100g | red pesto |
| 100g | cherry tomatoes |
| 40g | green olives, stoned |
| 350g | pasta (I used penne) |
| 400ml | water |
| 1 tsp | garlic Italian seasoning |
| sea salt and black pepper | |
| To serve | |
|---|---|
| 125g | mozzarella cheese |
Method
Boil the kettle. Drain the roasted peppers and chop them into bite-sized pieces (I do this in the sieve using a pair of scissors) then put them into a saucepan. Add the passata, red pesto, cherry tomatoes and olives to the pan.
Weigh out the pasta and add that to the pan, too. Measure the boiled water into a jug and pour into the pan. Season with salt, pepper and garlic Italian seasoning then stir to combine.
Cook over a medium heat for 12 to 14 minutes until the pasta is al dente.
REHEATING INSTRUCTIONS: Preheat the oven to 190°C/170°C fan oven/gas 5. Place in an oven-proof dish, add 50ml to 100ml of water and cover with foil. Reheat in the oven for 15 to 20 minutes. While the pasta is reheating, drain and tear the mozzarella. Serve when piping hot with the torn cheese on top.
STORAGE: Store in the fridge in an airtight container for 3 to 5 days.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
