Gently sautéed tomatoes are tossed with wholewheat penne pasta, small balls of fresh Mozzarella and fresh basil leaves for a fresh and summery dinner.
Per Serving: 430kcals, 8g fat (2g saturated), 76.3g carbs, 3.3g sugars, 21.1g protein, 12.1g fibre, 0.109g sodium
|400g whole wheat fusilli|
|1 tbsp olive oil|
|3 garlic cloves, crushed|
|500g cherry tomatoes, halved|
|Salt and black pepper|
|200g fresh Mozzarella, torn into small pieces|
|A large handful of fresh basil leaves, torn|
- Bring a pot of salted water to the boil and cook the penne according to the package instructions. Drain and rinse under cool water.
- Meanwhile, heat the oil in a large pan over a medium heat. Add the garlic, half of the tomatoes and season with salt and pepper. Simmer, covered with a lid, for 10 minutes until softened.
- Drain the pasta and toss with the tomato sauce. Season to taste.
- Transfer to a serving bowl and add the mozzarella, basil leaves and remaining tomatoes. Toss to combine and serve at room temperature or chilled.