Wine, cheese, pasta… you don’t get more authentically Italian than this dish, Chef. Beautiful strands of fresh pasta are quickly cooked until al dente, then tossed with a rich Napoletana sauce, with briny olives, pops of capers, & blistered baby tomatoes. Garnished with ribbons of Italian-style hard cheese. Belíssimo!
Vegetarian Tomato Pasta
Vegetarian Tomato Pasta
with Italian-style hard cheese & fresh herbs
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Capers
- Fresh Basil
- Fresh Fettuccine Pasta
- Fresh Origanum
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Pitted Kalamata Olives
- UCOOK Napolitana Sauce
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FRESH PASTA, CHEF!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. While the pasta is on the go, rinse, pick and roughly chop the mixed herbs. Set aside.
WINE O’CLOCK
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan and season. Add the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
AMAZING AROMAS
When the wine is almost all evaporated, add the Napoletana sauce and simmer until slightly reduced, 8-10 minutes. Stir through the drained capers, the halved olives, the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
ITALY ON A PLATE
Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!
Fresh Fettuccine Pasta - 125g
Fresh Origanum - 3g
Fresh Basil - 3g
Baby Tomatoes - 80g
NOMU Italian Rub - 10ml
White Wine - 20ml
UCOOK Napolitana Sauce - 1 unit
Capers - 10g
Pitted Kalamata Olives - 30g
Grated Italian-style Hard Cheese - 20ml
FRESH PASTA, CHEF!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. While the pasta is on the go, rinse, pick and roughly chop the mixed herbs. Set aside.
WINE O’CLOCK
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan and season. Add the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
AMAZING AROMAS
When the wine is almost all evaporated, add the Napoletana sauce and simmer until slightly reduced, 8-10 minutes. Stir through the drained capers, the halved olives, the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
ITALY ON A PLATE
Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!
Fresh Fettuccine Pasta - 250g
Fresh Basil - 5g
Fresh Origanum - 5g
Baby Tomatoes - 160g
NOMU Italian Rub - 20ml
White Wine - 40ml
UCOOK Napolitana Sauce - 2 units
Capers - 20g
Pitted Kalamata Olives - 60g
Grated Italian-style Hard Cheese - 40ml
FRESH PASTA, CHEF!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. While the pasta is on the go, rinse, pick and roughly chop the mixed herbs. Set aside.
WINE O’CLOCK
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 8-10 minutes (shifting occasionally). Remove from the pan and season. Add the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
AMAZING AROMAS
When the wine is almost all evaporated, add the Napoletana sauce and simmer until slightly reduced, 10-12 minutes. Stir through the drained capers, the halved olives, the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
ITALY ON A PLATE
Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!
Fresh Fettuccine Pasta - 375g
Fresh Basil - 8g
Fresh Origanum - 8g
Baby Tomatoes - 240g
NOMU Italian Rub - 30ml
White Wine - 60ml
UCOOK Napolitana Sauce - 3 units
Capers - 30g
Pitted Kalamata Olives - 90g
Grated Italian-style Hard Cheese - 60ml
FRESH PASTA, CHEF!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. While the pasta is on the go, rinse, pick and roughly chop the mixed herbs. Set aside.
WINE O’CLOCK
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 8-10 minutes (shifting occasionally). Remove from the pan and season. Add the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
AMAZING AROMAS
When the wine is almost all evaporated, add the Napoletana sauce and simmer until slightly reduced, 10-12 minutes. Stir through the drained capers, the halved olives, the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
ITALY ON A PLATE
Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!
Fresh Fettuccine Pasta - 500g
Fresh Basil - 10g
Fresh Origanum - 10g
Baby Tomatoes - 320g
NOMU Italian Rub - 40ml
White Wine - 80ml
UCOOK Napolitana Sauce - 4 units
Capers - 40g
Pitted Kalamata Olives - 150g
Grated Italian-style Hard Cheese - 80ml
Woolies Products in this dish
