Spaghetti with fresh tomato sauce and bocconcini
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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