Paccheri Pasta with Tomatoes, Pesto & Mozzarella

Ingrediënten

In a world full of choices there will always be a space and a place for pasta on the plate.

Ingredients (serves 4):

400g paccheri @marksandspencerfood (or use rigatoni) cooked to al dente

800g cherry tomatoes (halved)

2 tbsp olive oil

6 cloves garlic or to taste (sliced)

handful olives (optional)

2 balls of mozzarella (water squeezed out & torn into pieces)

vegetarian tomato pesto (as much as you like). I use @sacla_uk

vegetarian parmesan (grated)

dried oregano

salt & pepper to taste

handful basil leaves

Instructies

Heat oil in an oven safe pan (if you don't have an oven safe pan, use your normal pan and transfer tomatoes to a baking dish later). Once the oil is hot add the garlic and gently fry, being careful not to burn.

Add tomatoes, herbs, salt, pepper and cook until the tomatoes start to burst and fall apart, then add olives and mix. Transfer into an oven safe dish if you need.

Add the cooked pasta and some of the pasta water. Mix and add the mozzarella, filling some into the pasta tubes too.

Now add dollops of pesto and bake in a hot oven until bubbling and the mozzarella starts to brown.

Remove from the oven and finish with basil leaves and grated parmesan.

Pasta Recipes • Pasta Bake • Vegetarian Pasta • Cheesy Pasta • Meat Free Meals • Family Food • Pesto Pasta