Sun-dried Tomato Pasta
This recipe works in combination with: Greek Style Couscous, Grilled Veg & Houmous Wraps, New Potato Salad, Spinach & Mascarpone Spaghetti.
A classic Italian-inspired pasta dish with sun-dried tomato, basil and mozzarella.
Ingredients
- 280g of sun-dried tomatoes
- 28g of fresh basil, leaves stripped from stalk and torn
- 2 value mozzarella balls, torn
- 200g of value pasta shapes
- Serves: 4
- Course: Lunch
- Preparation time: 5 mins
- Cooking time: 10 mins
- Price per person: £0.95
- Store cupboard: Basic
- Calories per serving: 603
- 5-a-day per serving: 0.8
Print Recipe
Method
- Cook the pasta according to the packet instructions.
- Meanwhile, drain the oil from the sun-dried tomatoes (reserving 4 tbsp) and roughly chop.
- Drain the pasta and toss with the chopped tomatoes, reserved oil, mozzarella and three quarters of the basil. Season to taste and serve immediately topped with the remaining basil leaves.
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