Orecchiette with sun-dried tomatoes and bocconcini
13
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Perfect for meat-free Mondays, this vego pasta is packed with flavour.
Ingredients
Dry pasta
300 g, orecchiette variety
Olive oil
1 tbs
Red capsicum
1 large, coarsely chopped
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Semi dried tomatoes, not in oil
½ cup(s), thinly sliced
Fresh basil
¾ cup(s), coarsely chopped
Bocconcini
100 g, baby variety
Shaved parmesan cheese
¼ cup(s)
Instructions
1
Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. Return the pasta to the pan.
2
Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the capsicum, onion and garlic, stirring, for 5 minutes or until softened. Add the sun-dried tomato and reserved cooking liquid. Cook, stirring, for 1 minute. Season with salt and pepper.
3
Add the capsicum mixture, basil and bocconcini to the pasta and gently toss to combine. Sprinkle with the parmesan.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.