Orecchiette with sun-dried tomatoes and bocconcini
300 g, orecchiette variety
1 large, coarsely chopped
1 medium, thinly sliced
2 clove(s), thinly sliced
semi dried tomatoes, not in oil
½ cup(s), thinly sliced
¾ cup(s), coarsely chopped
100 g, baby variety
shaved parmesan cheese
- 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.
- 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.
- Add the capsicum mixture, basil and bocconcini to the pasta and gently toss to combine. Sprinkle with the parmesan.