Ingredients
2 tbsp olive oil
1 brown onion
diced
2 cloves garlic
crushed
5 cups boiling water
(1.25L)
250g dried pasta
1 tbsp chicken stock powder
1 cup fresh basil leaves
shredded, plus a few leaves to garnish
1 grape tomatoes
1 cup mozzarella cheese
(200g), cubed
salt and pepper
to taste
2 tbsp balsamic vinegar
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 frying pan
- 1 kettle
Instructions
- Gather all ingredients and boil the kettle.
- In a frying pan, over medium heat, add the olive oil and saute the onion until translucent. Add the garlic to the pan and cook for 1 minute, until fragrant.
- Pour the boiling water into the pan and return to the boil. Add the pasta and sprinkle over stock powder. Return to the boil and cover. Once boiling, reduce heat and simmer for 7 minutes. Remove lid and cook for a further 7 minutes, until the liquid is reduced.
- Add the basil, tomatoes and cheese to the pan. Stir through and cover. Cook over medium heat for 2-3 minutes until the cheese has melted. Remove from heat and season well, scatter remaining basil leaves over the top and drizzle balsamic vinegar over. Serve.
Notes
Tip
Placing the lid on and taking it off in these recipe instructions is really important so you have the right amount of liquid in the pan by the end of the recipe.
Tip
Don't forget to add that balsamic vinegar at the end of the recipe. It gives the flavours a nice balance.
Variation
Grape tomatoes are used because they are sweet but you could also use cherry tomatoes or even chopped tomatoes.
Variation
Rigatoni was used, but you can choose any pasta you prefer.
Variation
The mozzarella cubes may be replaced with shredded mozzarella.
