Summary: Fresh, clean and simple. This is a perfect weeknight meal with very little preparation and a quick cook time. You could also chill the pasta before adding it to the sauce for a vibrant summer salad.
Ingredients
- 250g dried pasta
- 180g bocconcini
- 1/2 tsp dried red pepper flakes*
- 250g (1 punnet) cherry tomatoes, halved
- 1 red onion, sliced
- 1 bunch basil, leaves torn
- 1-2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup pitted kalamata olives*
- Salt
- Pepper
- Stock
Instructions
- Chop the bocconcini into small pieces and season well with salt, pepper and chilli. Drizzle with a little of the olive oil and set aside to marinate. I like to do this an hour or more ahead but a few minutes is fine.
- Add the stock to a pasta pot and bring to the boil. Cook pasta to package directions.
- While that’s happening – Add the remaining olive oil to a fry with garlic and onions and cook for 2 mins. Add the halved cherry tomatoes and cook until onions and tomatoes are soft.
- Drain the pasta and add to the tomato mix. Stir in the bocconcini, basil and olives.
- Serve with a green salad.
Variations
*Chilli and olives are optional, feel free to omit if you are not a fan. Or add extra veg such as baby spinach, rocket or capsicum. If you prefer a little meat, do as Mr Ask did and add some sliced, cooked chorizo sausage.
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