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Photo of Orecchiette with sun-dried tomatoes and bocconcini by WW

Orecchiette with sun-dried tomatoes and bocconcini

13
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of mixed salad leaves, diced cucumber and halved cherry tomatoes, drizzled with balsamic vinegar.

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