Italian Pasta

Note: Nutritional values are provided per serving. Fat values refer to Saturated Fat. Points values refer to the Weight Watchers point system Calories: 580 Sat Fat: 5 g Points: 11
Photo by Cori R.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 400

    g penne

  • 250

    g cherry tomatoes, halved

  • 150

    g sun dried tomatoes, chopped

  • 4

    tablespoons extra virgin olive oil

  • 150

    g pitted black olives, quartered

  • 200

    g baby boocconcini cheese, sliced

  • 1

    cup basil leaves, torn

  • salt and crushed black pepper to taste

Directions

In a large saucepan, bring to boil 3.5 litres of water, and add 2 teaspoons of salt. Add the penne and cook till al-dente, then drain. While the pasta is cooking, in a pan, fry the cherry tomatoes in a little olive oil, for 5 minutes. Add sundried tomatoes and olives to the pan and stir. Drain the pasta and stir into the tomato and olive mix. Add the cheese and toss well. Garnish with basil and a drizzle of olive oil. Serve immediately

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