Cheese and tomato pasta

Cheese and tomato pasta

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Bursting with fresh flavours, this delicious pasta dish will take less than half an hour to get onto the table.

The ingredient of Cheese and tomato pasta

  1. 180g tub baby bocconcini, halved
  2. 1/4 teaspoon dried chilli flakes
  3. 2 tablespoons olive oil
  4. 1 punnet red cherry tomatoes
  5. 1 punnet yellow cherry tomatoes
  6. 2 garlic cloves, crushed
  7. 1 teaspoon caster sugar
  8. 350g rotelle (wheel-shaped) pasta, cooked, drained, tossed in a little oil
  9. 1 cup basil leaves, torn if large

The instruction how to make Cheese and tomato pasta

  1. Place the bocconcini in a bowl with the chilli flakes, then season to taste with sea salt and pepper. Heat oil in a frypan, add tomatoes and garlic and toss over medium-high heat.
  2. Season, add sugar and cook for 2-3 minutes or just until the tomatoes wilt. Add to the bocconcini.
  3. Reheat the cooked pasta quickly in boiling water, drain, then toss with the bocconcini and tomato mixture. Add the basil leaves and serve.

Nutritions of Cheese and tomato pasta

fatContent: 364.714 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: 30 milligrams cholesterol

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