Caprese Pasta
What fits better to the summer than a Caprese Salad, but today I tried something new for you! I created with the typical ingredients a simple and healthy pasta dish!
Servings: 1
Calories: 365kcal
Equipment
- 1 knife sharp
- 1 cutting board
- 1 cooking pot
Ingredients
- 60 g spaghetti pasta whole grain
- 2 tbsp Salt
- 6 pcs cherry tomatoes
- 1 tbsp sun-dried tomatoes chopped
- 20 g arugula
- 5 g basil
- 1 pcs mozzarella cheese fat reduced
- 1 tbsp olive oil
- 2 cloves garlic
- 1 pcs pearl onion
- 1 pinch salt
- 1 pinch pepper out of the grinder preferable
Instructions
Preparation
- Bring a pot of water to boil, add a pinch of salt. For pasta I recommend 3 liters of water and 2 tbsp of salt (0,8 gallons, 2 tbsp). When the water starts to cook, add the spaghetti and boil it for the recommended time on the packaging, should be "al dente" meaning still firm, when bitten. Strain it after. Keep a little amount of the cooking water.
- Chop the garlic, onion and sun-dried tomatoes, cut the cherry tomatoes into half. Wash the arugula and basil.
- In the same pot, add the olive oil and simmer the onion, garlic, and tomatoes. Add a pinch of salt, pepper, the spaghetti and mix everything. At the end add a little bit of the cooking water to make it more creamy.
- For the plating add the arugula and basil, transfer everything in a deep plate, pull the mozzarella on top.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 14016mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 3mg