Vegetarian Tomato Pasta

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

with Italian-style hard cheese & fresh herbs

4.8

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Vegetarian Tomato Pasta
  1. 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.

  2. 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.

  3. 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.

  4. ITALY ON A PLATE

    Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. ITALY ON A PLATE

    Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. ITALY ON A PLATE

    Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. ITALY ON A PLATE

    Make a bed of the loaded pasta, sprinkle over the cheese, and garnish with the remaining herbs. Well done, Chef!

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

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Fresh Origanum 20 g

Fresh Origanum 20 G

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