Tomato, basil and mozzarella penne

Tomato, basil and mozzarella penne
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 25 minutes to cook

A quick and easy pasta recipe with all the classic flavours of Italy.

Nutrition: per serving

Calories
367kcals
Fat
12.3g (6.2g saturated)
Protein
11.7g
Carbohydrates
65.7g (9g sugars)
Salt
0.5g
Calories
367kcals
Fat
12.3g (6.2g saturated)
Protein
11.7g
Carbohydrates
65.7g (9g sugars)
Salt
0.5g

Ingredients

  • 4 tsp extra-virgin olive oil
  • 3 fat garlic cloves, crushed
  • 1 small onion, finely chopped
  • Large sprig fresh rosemary, leaves picked and chopped
  • 600g canned chopped tomatoes
  • 1 tbsp sun-dried tomato purée
  • 1 fresh bay leaf
  • 300g penne
  • 2 x 125g balls half-fat mozzarella, drained and cut into 1cm pieces
  • Handful fresh basil, leaves picked
  • 60g rocket leaves
  • 1 tsp balsamic vinegar

Method

  1. Put 3 tsp of the olive oil and the crushed garlic into a medium pan and place over a medium heat. As soon as the garlic starts to sizzle, add the finely chopped onion and chopped rosemary leaves and cook gently until very soft but not browned. Add the tomatoes, sun-dried tomato purée and bay leaf and leave to simmer for 15-20 minutes, stirring every now and then, until reduced and thick. Season to taste, and remove the bay leaf.
  2. Meanwhile, bring a large pan of lightly salted water to the boil. Drop the penne into the boiling water and cook for 13 minutes or until al dente. Drain well, return to the pan and stir in the tomato sauce, diced mozzarella and basil leaves. Divide the pasta among 4 warmed bowls.
  3. Toss the rocket leaves with the balsamic vinegar and the remaining 1 tsp olive oil, pile on top of each bowl of pasta and serve.

delicious. tips

  1. Mozzarella is low in calories, fat, saturates and salt, but still provides good amounts of calcium.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian vegetarian recipes

Rigatoni cake

A knockout dinner for meat-eaters and vegetarians alike, this rigatoni cake makes a glorious centrepiece...

Save recipe icon Save recipe icon Save recipe

Rice recipes

Cheese and ham risotto cakes

These simple rice cakes can also be made using leftover risotto – just start at...

Save recipe icon Save recipe icon Save recipe

Vegetarian tart recipes

Speedy pepper, olive and tomato tart

All you need is 30 minutes and a few shop-bought ingredients to create this red...

Save recipe icon Save recipe icon Save recipe

Quinoa recipes

Parma ham, mozzarella and peach salad with buckwheat and quinoa

If you’ve never tried peaches in a salad, you need to try Ghillie James’ wonderful...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine