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Spaghetti with fresh tomato sauce and bocconcini

Spaghetti with fresh tomato sauce and bocconcini

12
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Creamy bocconcini is the ultimate addition to this rich pasta. Simply stir it through the bowl, sprinkle with basil and pepper, then serve

Ingredients

Bocconcini

8 baby, halved

Dry pasta

275 g, spaghetti

Olive oil

2 tsp

Brown onion

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Tomato(es)

4 medium, vine ripened, chopped

Fresh basil

5 g, chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion has softened. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until sauce has reduced slightly.
  3. Add sauce and bocconcini to pasta and toss to combine. Serve sprinkled with basil and freshly ground black pepper.

Notes

TIP: Add bocconcini just before serving so it doesn't melt too much. You could use reduced-fat grated mozzarella cheese instead of bocconcini.

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