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
Frequently Asked Questions
What is the preparation time for Vegetarian Tomato Pasta?
The preparation time for Vegetarian Tomato Pasta with Italian-style hard cheese & fresh herbs is between 20 and 25 minutes.
What is the total time required to make Vegetarian Tomato Pasta with Italian-style hard cheese & fresh herbs?
The total time required to make Vegetarian Tomato Pasta with Italian-style hard cheese & fresh herbs is between 20 and 25 minutes.
How many servings does Vegetarian Tomato Pasta provide?
4 servings
What are the main ingredients in Vegetarian Tomato Pasta?
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
What is the nutritional information of Vegetarian Tomato Pasta?
Calories: 678, Carbs: 97 grams, Fat: grams, Protein: 23.2 grams, Sugar: 21.1 grams, Salt: 1617 grams
How do I prepare Vegetarian Tomato Pasta?
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. ITALY ON A PLATE: Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef! 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. 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.
What should be prepared from my kitchen to make Vegetarian Tomato Pasta?
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
How many calories does Vegetarian Tomato Pasta have?
678 calories
How much fat content does Vegetarian Tomato Pasta have?
grams
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