13 January, 2016
One Pot Caprese Pasta
One Pot Caprese Pasta
Serves: 4
Ingredients:
- 250g dried linguine pasta
- 400g can of chopped whole peeled tomatoes
- 3 1/4 cup chicken or vegetable stock
- 1 small onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tablespoons mixed herbs
- 2 tablespoons extra virgin olive oil
- 1/4 cup freshly shredded basil
- 200g roughly chopped bocconcini cheese
- 1 tablespoon balsamic vinegar
- 1/4 cup parmesan cheese
Method:
- Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce
- Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid
- Place the lid on the saucepan and reduce to a gentle simmer
- Simmer the pasta for approximately 12-15 minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce
- Remove from the heat and stir through the basil, cheese and the balsamic vinegar
- Serve topped with some fresh parmesan cheese.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- MMS could be substituted into this recipe instead of the can of whole peeled tomatoes
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.